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Sticky Spatchcocked Poussin
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Spatchcocking is an ideal way to barbecue as it flattens the bird and ensures it cooks evenly, and one poussin is a good size for two people. Marinating the poussin gets lots of flavours into the meat, and honey is a great way of getting a nice sticky finish without the addition of oil. If you want to make this dish really low-fat, remove the poussins' skin before you begin.
This recipe was first published in August 2003.