Poussin is a term used to describe a young chicken that is less than 28 days old at slaughter and usually weighs between 400-450 grams but not above 750 grams). It is sometimes also called a spring chicken). Poussin is not a specific breed of chicken, but rather a term used by butchers. In the United States, poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen, which is twice as old and twice as large as the typical British poussin). Poussin is known for its delicate, tender, and mild flesh, which can take all manner of seasoning. It is perfect for serving one-per-person. Poussin can be cooked whole, spatchcocked, or cut into parts. It is usually cooked by roasting, grilling, or smoking. When cooking, it is recommended to baste often to keep the meat juicy. Poussin is humanely raised in open barns with plenty of space, on an all-vegetarian diet of corn, soy, and clean, fresh water without any antibiotics or hormones.