Spatchcocking poultry is one of those things that many cooks avoid because they think it’s difficult, but it’s actually very easy. All you’re doing is removing the backbone so the bird can be flattened out for speedy roasting. It means you can have supper on the table remarkably quickly.
I’ve used poussins here, baby chickens which will cook in about three-quarters of an hour, though you can spatchcock a regular chicken the same way. One poussin will serve two people, or one person if you’re as greedy as me. Either way, everyone gets a bit of breast, leg and wing, and it’s pretty much obligatory to tear them apart with your fingers and gnaw all the sticky, savoury bits off the bones.
This is not for dainty eaters who don’t like getting messy or anyone who doesn’t like chilli. But (adult content warning) it’s hot, juicy and finger-licking good. If the idea of the harissa marinade gets you hot under the collar, try lemon, honey and ginger.
Spatchocked Poussin with Harissa
3-4 tbsp harissa
1 tbsp olive oil
2 fat cloves of garlic, crushed
Salt and freshly round black pepper
To spatchcock the poussins, lay them breast-side-down on your chopping board and using poultry shears or a sharp pair of kitchen scissors, snip out the backbone, starting on either side of the parson’s nose and cutting through the ribs.
Turn them over and using the heel of your hand, press on the breastbone to flatten them out. Skewer the thighs to the breasts to keep them flat.
Mix the harissa, oil and garlic and smear it all over the birds (easiest in a sealable freezer bag but watch out for the skewers) and put them in the fridge to marinate for anything between two hours to overnight, although you can cook them straight away if you’re pushed for time.
Place in a roasting tin, season with salt and pepper and cook for 40-45 minutes in an oven pre-heated to 190C/375F/Gas Mark 5. Allow to rest for 5-10 minutes before serving.