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Poussin is a butcher's term for a young chicken, less than 28 days old at slaughter, usually weighing 400–450 grams (14–16 oz)
In Commonwealth countries, poussin (pronounced and less commonly called coquelet) is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams (14–16 oz) but not above 750 grams (26 oz). It is sometimes also called spring chicken, although the term spring chicken usually refers to chickens weighing 750–850 grams (26–30 oz). The word is the French language term for the same thing. Normally a portion is a whole poussin per person.
In the United States, poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, developed in the late 1950s, which is twice as old and twice as large as the typical British poussin.
There are many versions of this classic French dish which is usually made with chicken pieces. Here I used a whole corn-fed poussin which comfortably serves two unless you are greedy. In the USA a Cornish game hen can be substituted.
1 tbsp vegetable oil
This is a very easy tray bake yet it looks rather dramatic. You could substitute chicken pieces for the poussin. Sumac has a citrus edge which works well with the sweetness of pistachio and the nutty toasted sesame oil. Garlic cloves are baked unpeeled and whole, to squeeze out when the dish is...