Roast Poussin, Blistered Tomatoes, Herb Butter
Whole bird roasted hard and split, with cherry tomatoes taken until they burst, in a green herb butter.
Cooking a small bird whole and jointing it late is the only reliable way to get skin that colour without drying the breast. The tomatoes are the acid, and they have to be cooked far enough to collapse, because a firm tomato next to rendered chicken fat just tastes raw.
Everything that comes out of the tomato goes into the butter.
