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 Olia Hercules' garlicky Georgian poussins recipe | delicious. magazine
butter, poussin, sunflower oil, tarragon, parsley, dill, cayenne pepper, basil, garlic
Spatchcock each poussin by cutting it along the backbone (just to one side) with a knife or kitchen scissors. Open out the birds, then flatten with the palm of your hand. Rub the skin with grated garl...
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|  Garlicky Georgian poussins with plum chutney recipe - BBC Food
butter, poussin, treacle, sunflower oil, tarragon, parsley, paprika, dill, cayenne pepper, basil, plum, greengage, garlic, salt, bread
Combine garlic and fresh herbs to make this wonderfully flavourful poussin. Serve with plum chutney for a real taste of Eastern Europe.
Start by spatchcocking the poussins. Cut them along the backbon...
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