French Pot Roast Poussin

Preheat the oven to 190°C. Heat the olive oil in a large flameproof casserole and add the onion, garlic and bacon stop sauté for 5 to 6 minutes until the onions have softened.

Brush the poussin with a little of the melted butter and season well stop lay on top of the onion mixture and arrange the prepared vegetables around them stop for the chicken stock and wine around the bird and add the herbs

Cover and bake for 20 minutes, then remove the lid and brush the birds the remaining butter stop bake for a further 25 to 30 minutes your golden

Transfer the poussin to a warmed serving platter and cut in half poultry shears or scissors. Remove the vegetables with the slotted spoon and arrange them around the cover with foil and keep warm.

Discard the herbs from the pan juices. in a bowl mix together the butter and flour to form a paste. Bring the liquid in the pan to the boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Poussin and vegetables, garnish with fresh herbs