Recipe: Roasted Poussin with Porcini and Chanterelle Crust

1 Cut the poussin in half, sever the spine and wing tips (keep everything).

2 Salt the inside. Salt and pepper the outside, then using a brush coat with mustard and roll the outside (skin side) in the breadcrumb mixture and refrigerate for 20 minutes (to develop flavor).

3 Preheat your oven to 210°C (410°F) (gas mark 7).

4 In a sauté pan pour in your potatoes then add a little thyme flowers and a bay leaf, salt, then cover with water to the level and cook for 10 minutes after boiling.

5 In a baking dish place your poussin halves with the breaded side facing up.
Scatter your crushed poultry bones around them then your small onions and drizzle your poultry with 2 tablespoons of olive oil, cook at mid-height for 20 minutes.
After 10 minutes pour 20cl (0.8 cup) of water around to make your jus.