Poussin with Plums
Preheat the oven to 180°C (approximately 350°F).
Rinse the spring chicken, pat dry and season with salt. Heat the clarified butter in a roasting pan and saute the chicken until golden brown. Add the stock and the cider. Stir in the star anise and cinnamon sticks and place in the oven. Melt the butter. Coarsely grind the peppercorns in a mortar and stir into the butter along with the paprika. Add to the poussin and cook for about 45 minutes.
Meanwhile, rinse the plums, cut in half and remove the pits and toss with the sugar. Add the plums to the pan during the final 20 minutes of cooking and baste the poussin with the pan juices.
Remove the chicken from the oven and serve with the plums.
If desired, serve with baked pumpkin slices and boiled potatoes.