Spatchcocked Poussin with Harissa

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 Continue reading