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Free-Range Poussin

  • servings: 10


  • 3 poussin, (about 3 pounds)
  • 1 tablespoon olive oil
  • Coarse salt, (to taste)
  • Freshly ground black pepper, (to taste)


  1. Step 1

    Using a pair of poultry scissors, split the poussins down the breast side. Set the bird, backside down, on a clean work surface. Using the heel of your hand, press down to flatten the bird. Brush with olive oil. Season with salt and pepper.

  2. Step 2

    Place flattened poussin on the heated grill. Cook over medium-low heat until the juices run clear when the thickest part is pricked with a two-pronged fork, about 30 minutes.

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