Spatchcocked poussins with herby ricotta stuffing

Once you have spatchcocked and marinated your poussins, it is easy to prepare this stuffing and slip it under the skin. Not only does it taste delicious but it also protects the flesh from the heat of the oven or griddle, keeping it moist and truly succulent. Use a firm ricotta, ideally from an Italian deli. If you are using ricotta from a tub, drain it in a sieve (strainer) set over a bowl overnight before use.