Hi everyone. I spatchcocked & braised, using Amanda's recipe:
http://www.food52.com/recipes/8192_spatchcocked_and_braiseroasted_chicken
My oven was in use (I'm slow roasting some of AntoniaJames nuts), so I cooked the chicken completely on the stovetop. No crispy skin, but the meat was juicy & full of flavor.

Thanks everyone! I'll be cooking this little fella this weekend & will let you know the results.

I'd make a chicken in a pot or chicken soup wth it. Simmered in a pot, covered with water and some vegs, it'll take no time at all to cook, and you'll have the liquid as a safetly measure for overcooking.

ChefJune- love the basil, garlic, olive oil idea. This is what my mother used to to do.

Spatchcock is a good way to go, and you will be surprised how short a cooking time this little guy takes to get cookedclear through and crispy-skinned. That's why I suggest using your digital probe thermometer, so you don't overcook it. I like to season spatchcocked chicken under the skin. A pesto-y misture of basil, garlic and olive oil, along with salt and pepper results in a tasty bird.

ditto w/kayb- But if you don't have a grill, on a sheet pan will do as well. Allthough I sometimes like to "not" brine because I like a cripsy skin and sometimes can be hard to achieve after brining. I worked in a small french bistro many years back where I learned to cook whole spring chickens the way the chef wanted them done. And to this day still enjoy them best this way. We seasoned all of our chickens well and a day in advance and then cooked them at a very high heat (450F) for at least 25 min and then would put them in the lower oven (350F) for 40 min or longer to finish ( taking size and time into account). My wife likes chicken a little more cooked than I do so at 350F for an hour to get it to fall off the bone. But the result is a nice crispy skin. Also, for the Thomas Kellar fans... He recommends cooking well seasoned chicken at 450F or 500F for 45 min. Or at least thats what I saw in a video somewhere. The nice thing about spatchcocking is that you not only have the neck but the back as well to make a small batch of sauce with. YuMMM!!!!

I'd say brine it, spatchcock it and grill it.

Most likely its a poussin, which is just baby chicken. There are several ways you do it. If you can fit a whole lemon inside, prick the lemon all over. Salt the cavity and add fresh herbs like rosemary and thyme stuff the lemon inside and tie up the legs. Roast.
Alternatively you can spatchcock it. That was featured here recently. You will need some shears to remove the backbone.

Yes, that's exactly what you do, just watch your cooking time. It seems like there are a lot of new, smaller breeds hitting the market. Has anyone else noticed that?