Capón a la Parrilla

IT’S HARD TO FIND CHICKEN IN A SPANISH RESTAURANT, AS RESTAURANTS ARE PLACES WHERE PEOPLE GO TO ESCAPE THE ORDINARINESS OF HOME. THEY WANT A TOUCH OF LUXURY, WITH WAITERS AND DISHWASHERS. CHICKEN IS SO CLOSELY ASSOCIATED WITH HOME, HOME COOKING AND EVEN POVERTY THAT IT DOESN’T OFTEN MAKE IT ONTO THE RESTAURANT MENU: THE SPANISH ARE MORE LIKELY TO EAT QUAIL, PARTRIDGE OR PHEASANT. SPATCHCOCK (POUSSIN) IS JUST A NAME FOR LITTLE CHICKENS, AND THIS IS A QUICK DISH TO DO OVER THE COALS OR A BARB