Spatchcocked poussins

Poussin is French for a baby chicken. I’m reluctant to use French when there are perfectly fine English words available. However, I’m not sure about how appetising terms like ‘baby’ are when used for meat rather than courgettes or carrots. In fact, very young creatures used for meat tend to be under flavoured, a trade-off for being more tender.

Poussins are best spatchcocked, what the French describe as ‘en crapaudine’ - in the shape of a toad. You can buy them ready butchered in th