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So here we have some baby chicken, or, as the French call it, poussin. Quite possibly a far better name; after all, eating the ‘baby’ of something isn’t always such an appealing idea. It does, however, help to describe it on a menu.

I use baby chicken for this because not only does the skin caramelise very quickly but the flesh cooks through before the skin starts to burn – perfect for a robata grill or your home barbecue.

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