Roast Coquelet, Spatchcock-Style with a Sauce of Tender Young Garlic

I find coquelets, small young cockerels, to be very tender and succulent when cooked this way. Spatchcocking is a preparation that lends itself to the cooking of young chickens. The backbone is removed and the breastbone flattened to give a butterfly effect. They are then very quick to cook and not at all labour-intensive. One coquelet could serve two people, but one per person is much more satisfying and generous.