A poussin is a small, young chicken (also known as a spring chicken) that are perfect for a single portion. While there might not be quite as much flesh on the bones, the delicate, light taste is a perfect base for herbs, spices and stuffings.

Our collection of poussin recipes show how this underrated bird can become the shining star of any dinner party. Try roasting it whole as Helen Graves does with her Roast poussin with bulgar wheat and preserved lemon stuffing, or give it a British twist with Marcello Tully’s Poussin with mustard sauce and mushrooms. If it looks like barbecue weather, pop a few birds over the flames and make Scott Hallsworth’s Barbecued miso poussin with lemon, garlic and chilli dip. And if you’re looking for something completely different, Food Urchin’s Deep-fried poussin with tarragon mayonnaise and potato wedges is sure to get tongues wagging.

As with any chicken, make sure the juices run clear after cooking before you serve it. Because poussin is always cooked on the bone, the meat with stay moist and full-flavoured, making this a much more sophisticated and tasty alternative to standard chicken.