In a small bowl, combine the garlic, parsley and 2 tablespoons olive oil. Rinse Poussin and pat dry. Rub remaining 1 tablespoon of olive oil over the outside and also on the inside of the Poussin. Stuff the garlic and parsley marinade under the skin. Season with salt and pepper. Place seasoned Poussin in a sealed container. Sprinkle with rosemary and pour wine over the Poussin.
Cover and refrigerate at least overnight.
Preheat the barbecue on a low heat.
Remove the Poussin from marinade, and place on the heated barbecue.
Cook for 40 minutes, or until done, turning once.
- 2 Poussin, halved
- 3 Tbsp olive oil, divided
- 225ml white wine
- 5 cloves fresh garlic, chopped
- 2 Tbsp chopped, fresh rosemary
- 45g chopped parsley
- salt and pepper for seasoning