How to spatchcock chicken

Instructions

Place chicken breast-side down on a sturdy chopping board, with the legs towards you.

Using heavy-duty scissors or poultry shears, cut along both sides of the backbone. It's a little fiddly, as you have to cut through each of the rib bones as you go. So it's better to go slowly, rather than trying to cut through multiple ribs at once.

Once you've cut through both sides of the backbone, discard the bone (or save it to make stock).

Turn the chicken over, pull the legs out a little, then press down with both hands on the breastbone to flatten the chicken.

The chicken is now spatchcocked and ready to use.