Poussins are small immature chickens, and typically weigh 400–450g each. Here, the poussins are basted during roasting with a delicious orange and Earl Grey tea mixture.
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.