Spatchcocked poussin with radicchio and bois boudran
By Michel Roux Sr From Saturday Kitchen Ingredients For the spatchcocked poussin 600g/1lb 5oz corn-fed poussin 75ml/2½fl oz grapeseed oil 150g/5½oz Treviso radicchio or radicchio, outer leaves trimmed and cut lengthwise into quarters 100g/3½oz Tardivo radicchio or chicory, outer leaves trimmed and cut …