GRILLED POUSSIN WITH TARRAGON AND GRAPES

Assemble these supplies:

• 1 x 450 g (1 lb ) poussin
• 1 teaspoon oil
• 1 teaspoon lemon juice
• 200 ml (7 fl oz) chicken stock
• 1/2 teaspoon dried tarragon
• 1 tablespoon double or whipping cream
• 50 g(2 oz) seedless green grapes
• salt
• freshly ground black pepper

To garnish:

• fresh tarragon

Preparation time: 5 minutes
Cooking time: 25 minutes

This is best made in a small meat tin or ovenproof gratin dish that will fit under the grill.

Steps in preparation: 

1. Cut the poussin down the backbone and flatten out. Keep the poussin flat by pushing 2 skewers through from leg to leg and wing to wing.
2. Place in the tin or dish, brush with the oil and sprinkle with the lemon juice. Pour the stock around the poussin and add the dried tarragon.
3. Place under a preheated hot grill for about 20 minutes, turning frequently.
4. When cooked, remove the poussin and keep warm. Strain the remaining juices into a small saucepan. (There should be about 3 tablespoons remaining. If there is more, reduce over heat until 3 tablespoons remain.)
5. Add the cream, grapes and salt and pepper to the pan and bring to the boil.
6. To serve, remove the skewers from the poussin, pour the sauce over and garnish with the fresh tarragon.