Barbecued Spatchcock
Recipe by:
Suzanne
This recipe is great for summer barbecues. The poussin, more commonly called spatchcock, will melt in your mouth.
Teriyaki grilled spatchcock
Recipe by:
Elaine Russell
Once spatchcocked (split open and flattened), poussins or small chickens can be quickly grilled, each bird providing a single serving. Here they are basted with a Japanese-style mixture made with fresh ginger, soy sauce and sesame oil. Serve with rice and steamed vegetables, such as snow peas.