Grilled Poussins

1. 1

   Position the rack about 6in (15cm) from the source of heat and preheat the broiler.

2. 2

   Cut each poussin in half lengthwise.

3. 3

   Season with salt and pepper.

4. 4

   Place the poussins, skin side down, on an oiled broiler pan.

5. 5

   Broil 20 minutes, or until lightly browned.

6. 6

   Meanwhile, in a small saucepan, melt the butter, and stir in the lemon juice, Worcestershire sauce, tarragon, and thyme.

7. 7

   Brush the poussins with some of the butter mixture.

8. 8

   Turn them skin side up, and brush again.

9. 9

   Broil about 12 minutes more, basting occasionally with the butter mixture, or until golden brown and the juices run clear when pierced with a sharp knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.