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.

6 Meanwhile drain your potatoes, return your sauté pan to the heat, pour in a little olive oil and fresh butter, when everything is hot add the potatoes and chanterelles, stir and sauté them for 5 minutes, salt and pepper then keep off the heat covered.
Presentation
on a large plate the poussin half (which you can separate the thigh from)
the sautéed potatoes and chanterelles and the light jus that you will have strained through a fine sieve around it.
* To make your porcini breadcrumb mixture, finely grind your dried porcini mushrooms then pass them through a fine sieve.