Prepare the Poussin: Preheat your oven to 200°C (180°C fan/Gas 6). Pat the poussins dry with kitchen paper. Season them generously inside and out with salt and pepper.

Roast: Place the poussins in a roasting tin. Dot them with butter and drizzle with olive oil. Stuff the cavities with the 1 onion quarter, and a few garlic cloves. Scatter the remaining garlic and herbs around the tin.

Cook: Roast for approximately 45-55 minutes, or until the juices run clear when you pierce the thickest part of the thigh with a skewer. Baste occasionally with the pan juices during cooking.

Rest: Once cooked, remove the poussins from the tin and place them on a plate or board. Cover loosely with foil and let them rest for 10-15 minutes while you make the gravy. As you lift them, ensure any cavity juices flow back into the pan.

Make the Gravy: Place the roasting tin on the hob over a medium heat. Add the chicken stock to the pan juices, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer.

To Thicken (Cornflour Slurry): In a small bowl, mix the cornflour with 1 tbsp cold water to form a smooth paste. Stir this into the simmering stock and boil for 1 minute until thickened.

To Thicken (Roux): Alternatively, after removing the poussin, you can first stir 1 tbsp of flour into the pan fats and cook for 1 minute to make a sandy paste (roux). Then gradually pour in the stock, stirring continuously until thickened.

Serve: Strain the gravy into a serving jug. Serve one whole poussin per person, alongside roasted vegetables and a generous pouring of gravy.