Despite the title, Nigel uses Poussin in his recipe. I took the title literally and used a big free-range chicken, which I spatchcocked (ignoring the fact that the bird looked faintly pornographic in this position) and marinated it in lemon, garlic and chilli. I then grilled it long and slow although the legs could have done with a wee while longer. However, I just couldn't bring myself to daub the chicken before eating with the garlic and lemon butter! Daft I know, but the chicken was perfectly succulent in its own right, and it seemed an unnecessary addition of fat to the meal. So, I have frozen the butter and will use it to saute some sole or plaice another time with fresh parsley.
