Demonstrated at the 2011 Melbourne Food and Wine Festival.
Toast all the spices lightly and powder them to a fine consistency in a blender.
Insert lemons into the poussin cavity. Season with salt and pepper and 1 tsp of spice powder and roast in a pre-heated oven at 200°C for 20–25 minutes or until almost cooked. Remove and rest on a rack.
Heat oil and sauté onions till light golden in colour, then add browned chicken bones, followed by desiccated coconut.
Add spice powder, cook for a minute then add chicken stock and bring to boil.
Reduce liquid to half, strain and then add coconut milk to lighten the sauce.
Simmer and thicken the sauce and correct the seasoning.
Mix all the ingredients and toss well.
Serve poussin immediately with gravy and salad.
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