Free-range Poussin

INGREDIENTS

INSTRUCTIONS

Using a pair of poultry scissors, split the poussins down the breast
side. Set the bird, back-side down, on a clean work surface. Using  the
heel of your hand, press down to flatten the bird. Brush with  olive
oil. Season with salt and pepper. Place flattened poussin on  the
heated grill. Cook over medium-low heat until the juices run  clear
when the thickest part is pricked with a two-pronged fork,  about 30
minutes. Serves 10. Comments: The key to successful, tender  grilling
is maintaining the coals at a low, even temperature. To help  control
the heat, routinely sprinkle the coals with saltwater when  they become
too hot. This cools the flame and helps to flavor the  cooking meat. A
mason jar with holes poked through the lid makes an  easy "sprinkler"
for the fire.  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
[email protected]"  Per serving: 12 Calories (kcal); 1g Total
Fat; (100% calories from  fat); 0g Protein; 0g Carbohydrate; 0mg
Cholesterol; trace Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 1/2  Fat; 0 Other Carbohydrates  Recipe by:
Recipe from Sasa Mahr-Batuz  Converted by MM_Buster v2.0n.

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