Whenever I see a poussin, I think of how much my mother loved to roast cornish game hens and how much we loved the days that she did. It seems to me that little birds have a lot more flavor. I’ve got to find some quail!
Because of my Fresh Paradise market baby boks, I wanted the poussin to have an Asian flavor so I cut her up the back, mashed her down and sprinkled with 5 spice. No time for a marinade.
For the bok choy, just cut them in half, wash and saute with garlic and ginger.
Poussin a l’Asie