1 WHOLE POUSSIN, wings removed
1 Onion, large, roughly chopped
½ cup Butter, soft
1 Lemon, cut in half
3 sprigs Fresh rosemary
1 cup Water
8 slices Streaky bacon, smoked
Create a double layer sheet of tinfoil, large enough to completely wrap the POUSSIN. Don't worry about the overhang, or there being gaps in the foil.
Cover the breast and legs with a coating of butter and overlap the strips of bacon neatly over the breast and thighs. Now gather up the sides of foil and bring together, creating a kind of envelope.
Preheat the oven to 220C.
Add 1 cup of water into the bottom of the roasting pan and place POUSSIN into a preheated oven at 220C for 20 minutes. Then turn oven down to 165C to continue roasting for a further 1 hour.
Remove POUSSIN from oven and remove as much tinfoil as possible. Now baste the whole POUSSIN well with the butter and roasting juices, then return to the oven to colour. Finish cooking for a further 20 to 25 minutes.
Baste well every 10 minutes until golden.
Wow! We bought super yummy steaks from the Clarks butchers which were delicious and this was a very luxurious way to serve them. Very Satisfied - Ponsonby