A poussin is a young chicken slaughtered at four to six weeks old, weighing roughly 400 to 500 grams, prized for its tenderness and delicate flavour. The French name simply means “chick,” and the bird is the ideal single-portion roast: small enough to serve whole per person, with fine-textured flesh that cooks quickly and stays succulent. Preparation is simple, butterfly or roast whole with herbs, lemon, and butter, since the young meat needs little embellishment. The size makes poussin popular for dinner parties, giving each guest their own bird, a touch of luxury at modest cost. Like all poultry, it must be cooked through to safe internal temperatures, with the small size making overcooking the main risk rather than undercooking. Corn-fed varieties offer deeper colour and flavour.