Also called “butterflying”, spatchcocking involves splitting
and opening the chicken before grilling it so the whole surface of the bird can
caramelise more and cook faster – it also makes it easier to cut into portions.
1. Place the chicken on a chopping board, breast
side down, with the legs facing you.
2. Using a good pair of kitchen scissors, cut along
each side of the parson’s nose and up the backbone, slicing through the ribs.
This shouldn’t require too much pressure.
3. Flip over and flatten out both sides to open the
chicken up. Gently press down on the breastbone and flatten completely.
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