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1
Preheat the oven to 300 degrees F.
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2
Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl.
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3
Gently massage the spice rub all over the bird, being careful not to tear the skin.
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4
Coat a large saute pan with olive oil over medium-high heat.
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5
Sprinkle the poussin with salt, and place in the pan, skin-side down.
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6
Lay the foil-wrapped brick on top of the bird to press it into the pan.
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7
Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes.
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8
Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
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9
Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
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10
Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic.
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11
Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half.
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12
Add the chicken stock and simmer until slightly thickened.
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13
Taste and adjust the seasoning.
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14
Arrange the poussin on a plate, and spoon the juices on top.
