INGREDIENTS:

• 4 Poussin (1 lb. each)
• 1 cup apple juice
• 2 tablespoons lemon juice
• 2 tablespoons salad oil
• 1 tablespoon crushed fennel seeds of caraway seeds

Directions:

1. Remove necks and giblets; reserve for other uses. With poultry shears or a knife, split each squab lengthwise along one side of backbone. Place birds, skin side up, on a flat surface and press firmly, cracking bones slightly, until birds lie reasonably flat. Rinse birds, pat dry, and place in a large heavy-duty plastic bag.
2. In a small bowl, combine apple juice, lemon juice, oil, and fennel seeds. Pour into bag over birds. Seal bag securely, rotate to distribute marinade, and place in a shallow baking pan. Refrigerate for at least 4 hours or until next day, turning bag over several times.
3. Lift birds from marinade and drain briefly, reserving marinade. Arrange birds, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. During cooking, baste birds with marinade and turn often.
4. Cook poussin until skin is browned and breast meat is cooked through, but still pink near bone; cut to test (15 to 20 minutes)