Recipes Ingredients Meat & Poultry Chicken Roasted Poussins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Poussin is the French word for a very young, small chicken. Here, they are enlivened by fresh thyme and oregano. Ingredients ½ cup extra-virgin olive oil ¼ cup balsamic vinegar 2 tablespoons Dijon mustard 3 garlic cloves, coarsely chopped 1 tablespoon chopped chives 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 teaspoon dry mustard 1 teaspoon coarse salt, plus more for sprinkling ¼ teaspoon freshly ground pepper, plus more for sprinkling 3 poussins (1 to 1 ½ pounds) or Cornish hens Vegetable-oil cooking spray Directions In a small bowl, whisk oil, vinegar, and mustard until well combined. Whisk in garlic, chives, thyme, oregano, dry mustard, salt, and pepper; set aside. Rinse poussins well under cold water. Pat dry. Using kitchen shears, cut along either side of backbone; remove it. Turn over; gently flatten. Place marinade in a large resealable plastic bag; add poussins. Seal; turn bag to coat them with marinade. Refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees. Position a rack in center. Place a flat roasting rack in a shallow roasting pan or on a rimmed baking sheet. Coat rack with spray; set aside. Remove poussins from marinade, letting excess drip off; place on rack, breast side up. Tuck wing tips under body. Sprinkle with salt and pepper; roast until golden and cooked through, about 50 minutes. Cut each in half through breast; serve. Cook's Notes Cornish hens can also be used. Rate it Print