Spatchcocking a chicken is my favorite way to prepare it. If you've never done it before, all that's necessary is a sharp pair of kitchen shears. Spatchcock, also know as Spattlecock, is the process of removing the backbone from poultry to flatten it out in preparation for roasting or grilling it. The end result is a more evenly cooked chicken (or turkey, duck or any game bird) that cooks in a much faster time. There's need to wonder if the thigh meat is done when the breast is fully cooked when you spatchcock the bird first.
Here's what you do:
That's it! Time to smear it with butter and Black Magic and roast it to crispy perfection.