STEP BY STEP

Step 1: To remove the backbone, hold the poussin by one thigh, and run your knife down past the opposite thigh. Step 2: Use your knife to scrape away the meat either side of the thigh bones. Step 3: Open the poussin right out, pressing down on it to flatten it out on the board. Repeat with all the poussin. Step 4: Rub the spice blend all over the spatchcocked poussin.