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Step 1: Roasting Poussin
Preheat the oven to 230C/fan 210C/gas 8.
Smear the softened butter all over the poussins, season inside and out, then criss-cross the bacon over each one.
Place the poussins in a roasting tin and cook for 40 minutes until the birds are golden and the bacon is crisp.
Remove the poussins from the tin, leave them to rest, and set the tin aside until you’re ready to make the gravy.
Step 2: Gravy Preparation
About 5 minutes before serving, make the gravy.
Place the roasting tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce.
Bubble the mixture together, then drain the vegetables over the roasting tin and stir in the vegetable stock.
Bring the gravy to a boil, taste for seasoning, and add more Worcestershire sauce if needed.
Pour the flavorful gravy into a warm jug.
Serve the succulent roasted poussins with this rich and savory gravy for a delightful Christmas feast.
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