1 bouquet garni made with fresh parsley, bay leaves and thyme
125 g (4 oz) fine asparagus tips, trimmed
1 baby green cabbage, cut into thin wedges
salt and pepper
Place the poussins in a large, heavy-based casserole with the baby vegetables, asparagus and cabbage and enough chicken stock to almost cover the poussins. Add the bouquet garni, then place the casserole over a high heat and bring to the boil. Reduce the heat and simmer gently for 15–18 minutes until the poussins are cooked and the vegetables tender. Season with salt and pepper.
Remove the bouquet garni from the casserole and peel the skins off from the poussins. Serve the poussin in deep dishes with the vegetables and plenty of broth.