4 small poussins (Cornish hens)
Salt and freshly ground black pepper
Juice of 1 lemon
1 sprig of rosemary
4 garlic cloves, chopped
45 ml/3 tbsp olive oil
Method :
Cut down each side of the backbones of the poussins and remove the
backbones. Flatten the birds by pressing down on the breast bone and
season on both sides with salt and pepper. Arrange skin-side down in a
foil-lined baking tin (pan) and sprinkle with the rosemary leaves from the
sprig, the garlic and oil. Leave to stand for at least 30 minutes. Bake in
a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes. Turn the birds
over and baste with the juices. Return to the oven for a further 25
minutes until cooked through and golden.