Ingredients

1. Six 1-pound poussins
2. Sweet paprika
3. 2 tablespoons unsalted butter, softened
4. Salt and freshly ground pepper
5. 1 tablespoon all-purpose flour
6. 1 cup chicken stock or canned low-sodium broth
7. 2 large shallots, minced (about 1/2 cup)
8. 2 anchovy fillets, mashed
9. 2 tablespoons whole-grain mustard
10. 2 tablespoons minced chives
11. 1 tablespoon chopped flat-leaf parsley
12. 1 teaspoon chopped thyme

Directions

1. Preheat the oven to 425°. Rub the poussins all over with paprika and 1 tablespoon of the butter. Season with salt and pepper. Truss the poussins by simply tying the legs together with string. Set the poussins in a large, shallow metal roasting pan. Roast the poussins in the upper third of the oven for 1 hour, or until nicely browned and the juices from the cavities run clear.
2. Meanwhile, in a small bowl, mix the remaining 1 tablespoon of butter with the flour until a smooth paste forms.
3. Transfer the poussins to a large platter, draining their juices into the roasting pan. Pour the pan juices into a glass measuring cup and skim the fat from the surface: reserve 1 tablespoon of the fat.
4. Set the roasting pan on two burners. Add the chicken stock and bring to a boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Pour the stock into the glass measuring cup.
5. Heat the reserved 1 tablespoon of fat in a medium saucepan. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add the liquid in the measuring cup and bring to a simmer over moderate heat. Whisk in the anchovies, mustard and flour paste and whisk until the sauce is smooth and slightly thickened, about 3 minutes. Remove the pan from the heat, stir in the herbs and season with salt and pepper. Pour the sauce into a warmed gravy boat.
6. Cut the strings from the poussins and transfer them to plates. Pass the anchovy-mustard sauce at the table.

Serve With

Creamy Potato-Corn Mash