Then I put a cartouche over the poussin and then put the pot lid on.
I put them in the oven at 200 degrees centigrade for about 50 minutes. I removed the cartouched and lid and then browned it for a further 10 minutes.
Here’s the finished product ready to serve. It was yum. I strained the leftover liquid and then thickened it with arrowroot powder. I don’t like thickening with flour or cornflour. The gravy turned out flavoursome beyond belief!