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 - Lynn_Thomas@prodigy.net"
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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