Preheat the oven to 190°C. Steep the tea bag in the boiling water in a small pan for 5 minutes. Discard the tea bag. Squeeze the juice from 1 of the oranges into the tea, then stir in the marmalade until melted. Keep warm. Cut the second orange into quarters (do not peel).
Wash and dry the poussins. Loosen the breast skin slightly. Stuff the large cavity of each bird with 1 orange quarter, one-quarter of the onion slices, 1 rosemary sprig and 1 thyme sprig. Tie the legs together with kitchen string. Place the poussins, breast-side up, on a rack in a roasting tin. Brush all over and under the skin with about one-quarter of the tea glaze. Pour enough water into the tin to cover the bottom (the water should not reach the rack).
Roast for about 1 hour, basting over and under the skin every 20 minutes with the remaining glaze, until browned and the juices run clear. Leave the poussins to rest for 10 minutes. Discard the rosemary, thyme, onions and orange quarters from the cavities. Garnish with the remaining herb sprigs, and serve. Remove and discard the skin before eating.
Some more ideas
Orange-roasted chicken: Instead of poussins, use a 1.5kg chicken. Stuff all the onion, orange quarters and herb sprigs into the cavity. Roast at 200°C for at least 1½ hours or until the juices run clear, brushing with the glaze. *Use sugar-free apricot jam instead of orange marmalade.
*Removing the skin from poultry – either before cooking or before eating – keeps the fat content very low. *Two of the compounds that garlic contain – allicin and sulphoraphane – are believed to help reduce the risk of cancer. Some studies suggest that they may also help reduce the risk of blood clots forming, thus helping to prevent heart disease.