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A delicious and zingy dish in which poussins are roasted in a lemon and vegetable mix. Incredibly easy to make, simply add the ingredients to the roasting tray and cook for an hour. Make sure that you hold back the juices to use as gravy and pour over the poussin when serving. The term "poussin" is sometimes referred to as “coquelet” and is a butchers term for a young chicken. See method
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