These semi-boneless poussin have had their back and breast bones removed, leaving the leg drummette and wing bones intact, making them perfect for grilling. Simply brush the skin with olive oil and season with salt and pepper and you are set. Being semi-boneless, they are easy to pan sear flat and then roast briefly in the oven for a crispy finish. You can cook poussin as you prefer your chicken: pan roasted, broiled or grilled for tasty results. 

The meat is tender and juicy and cooks in even less time than our whole birds, which makes them ideal for a quick weeknight meal, or even a spur-of-the-moment lunch. These semi-boneless poussin range in weight from 10-12 ounces and make the ideal portion for serving one adult.