Lydia Gerratt
Spatchcock Poussin with tarragon, parsley and garlic butter
Have you ever wondered how to cook these baby chickens called, poussin, when you wander past them neatly stacked on the supermarket shelves? I love cooking poussin as they are the perfect size for a quick lunch for two adults or a mouth-watering meal for your children. Chicken cooked on the bone always has more flavour. Using a poussin makes this the easiest dish to prepare without having to buy a whole chicken and they are relatively cheap! Poussins are young birds and the