Roast French Poussin

Ingredients:
French Poussin (preferrably the white one instead of the yellow ones)
Lemon
Fresh Basil
Garlic
Butter
Honey
Dark Soy Sauce
Salt and Pepper

How to make:
1. Wash and dry poussin in and out. The worst job in this receipe! especially when you have to pull out all hair remaining on the skin (with care or else the skin will be torn).

2. Marinate chicken using dark soy sauce - and using your hand to coat the dark soy sauce evenly on the skin - this is my creative step on bringing some color to the skin. It does not add much to the taste really. Keep this marinate in for at least an hour.

3. Preheat oven to 230'C.

4. Stuffed 1/4 of a cleaned lemon together with a few basil leaves (cleaned and wiped dry) and a piece of garlic clove inside the tummy of the chicken. Then tie back the legs together using the string that comes with the poussin when you bought them.

5. Season the poussin top and bottom using salt and pepper and place them neatly in a baking tray lined with foil.

6. Melt some butter in a oven proof dish in the preheat oven or in microwave. Using a brush, drip the melting butter over the skin (try dripping as even as possible).

7. Put the tray with the poussin to oven for 10 minutes. Then remove from oven, change position of tray, turn oven temperature down to 190'C. Drip more melted butter all over and cook for another 30 minutes at 190'C. Then take out again and drip/brush honey all over poussin's skin and cook for another 5 to 10 minutes until skin turns golden color.

Serve with the sauce you like or with the juice coming from the chicken and the butter and honey in the tray!!

** dont put your tray too low in the oven or the skin cant get the golden color as you may wish for. But not too high to avoid burning the skin too.

Enjoy~