Roasted poussin is one of the easiest and most elegant dinners you can prepare.Pre heat oven to 375 degrees. Begin by rubbing poussin with “O” Blood Orange oil . If oranges are in season, insert 1/4 of a blood orange in the cavity of bird .If not the blood orange oil rub can transport your mind to those early Spring oranges. Include a sprig of fresh oregano and /or rosemary. Rub fresh sea salt ( nice crunchy Maldon is wonderful) and fresh cracked peppercorns.

Place in baking dish which is large enough to give birds enough space so they can roast and brown nicely. ( if they are too close together they have a tendency to steam rather than roast)

Roast fresh poussin for 15-17 minutes. Skin should be golden brown and juices should be clear when pricked. Remove from oven, let rest for a few minutes and then either arrange on serving platter with greens or individually plate for serving. You will be pleased! Try zucchini with lemon as a light accompaniment .