Remove the little pads of fat just inside the cavity and put to one side. Stuff and weigh bird to calculate cooking time. Place on a rack, in a roasting tin, tie feet together and cover them with the fat removed earlier. Sprinkle the bird with salt. For smaller birds, surround with potatoes and drizzle them with oil, or add them partway through if cooking larger ones. Potatoes will need at least an hour 80 minutes to roast properly (you can speed this up by deep-frying them for a few minutes before putting them in, in which case you dont need to add any more oil, or you could put the potatoes in first, and add the bird when they are half cooked).
Roast Poussin for 40-45 minutes at 190º C (375º F, gas mark 5), Spring chicken for 50-60 minutes at the same temperature, the others for 40 minutes a kilo (20 minutes a pound) and 20 minutes over at 200 º C (400º F, gas mark 6).
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