Poussin are baby chickens, of only 3 to 4 weeks in age, weighing about one pound each, ideal for one person. We like them because of their rich, pure flavor. They can be difficult to find, but are worth the trip to a specialty market or butcher. Game hens may be used as an alternative.
Preheat oven to 400 degrees
Make an incision in each of the bird’s thighs, and tuck in the legs. Season all over with salt and pepper and also into the cavity including 2 springs of thyme and lavender for each bird.
Heat oil in a large heavy ovenproof skillet over meduim high heat. Place poussin skin side down in the hot pan then immediately transfer to the oven. After 10 minutes, flip the birds and continue roasting, basting every 5 minutes or so, until the juices run clear. Remove the poussin from the skillet and allow to rest about ten minutes. Pour the fat from the roasting pan and deglaze with a little chicken stock. Bring to a simmer, remove from heat. Add 2 sprigs each, thyme and lavender. Let steep 5 minutes. Adjust seasoning and strain. Hold warm.
Peel and seed squash. Cut into medium dice and sauté with bacon until tender and lightly browned. Season to taste.
Toss the endive slices, half the lemon juice, the oil, the salt, pepper and the sugar. Melt the butter in a sautoir over medium high heat. Add the endive mixture, stir to coat with butter. Cook 2-3 minutes, stirring occasionally. Add the currants and cook 2-3 minutes more. Add the remaining butter and the zest. Adjust seasoning with the remaining lemon juice and or salt and white pepper.
Serve with white corn grits garnished with caramelized scallions.