Wonderfully aromatic, this French-inspired dish will make you say ooh la la. A poussin is a young, tender chicken that weighs about 1-1/4 lb. If you can’t find them, you can substitute other small birds (see tip). Balsamic glaze is available at most supermarkets near the vinegar.
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You can substitute 8 whole or semiboneless quail, 4 squab, 2 game hens, or even 2 small chickens for the poussin, though cooking times will differ. (If using semiboneless quail, consider skewering them, using two skewers threaded through each side for easier handling.) The seasoning rub and glaze can both be made several hours ahead; keep covered at room temperature until ready to use. The butter can be made up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving.
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