Spit-roasted poussin with wild baby carrots and herbs

Spit-roasted poussin with wild baby carrots and herbs

A delightful recipe for spit-roasted poussin.


  • 2 pieces of poussin
  • 1 bulb of garlic
  • 1 lemon
  • 100 grams of salted butter
  • 8 pieces of Roseval potatoes
  • 1 punnet of mixed wild baby carrots
  • Chopped parsley


  • 1. Preheat the barbecue to 150 degrees Celsius, roughly chop the garlic and lemon, and mix them with the butter.
  • 2. Fill the poussin with this mixture and skewer them onto the spit. Place the spit in the barbecue and let it cook slowly.
  • 3. Meanwhile, cut the Roseval potatoes into quarters and peel the baby carrots, cutting them in half lengthwise. Place the carrots and potatoes mixed in a cast iron dish and place it under the poussin so that the drippings baste the vegetables as they cook.
  • 4. Remove the pan from the barbecue when the carrots and potatoes are tender and lightly colored.
  • 5. Take the poussin off the spit when they are cooked and nicely golden brown.
  • 6. Carve the wings, thighs, and breasts of the poussin and place them on the vegetables.
  • 7. Garnish with some finely chopped parsley.