Spatchcocking a chicken is a really cool technique to learn and super easy to do. The benefit of doing this to a chicken is that it will ensure faster and even cooking compared to cooking a whole bird.
Equipment
Kitchen scissors.
Chopping board.
Place the chicken on a chopping board, breast side down. Starting at the parson’s nose, (this is at the bottom of the bird where you would normally stuff the cavity) cut along the backbone up to the neck.
Repeat on the other side then remove the backbone.
Turn the chicken back over (breast side up) and using the palm of your hand push down firmly on the centre of the chicken.
This will crack the wishbone and flatten out the chicken, it is now ready for the oven.
The chicken is now ready for the oven, enjoy.