Spatchcocking is a fowl slit lengthways, opened out, and cooked (usu. grilled) flat.
Place chicken breast-side down, with the tail towards you.
Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
You could also remove the breastbone by simply cutting through the soft-bone at the top of the neck then run your thumb along the bone – into the chicken meat – on both sides to lift the breastbone out easily.
Turn over the chicken and flatten it with the heel of your hand (over the breast bone or where the breastbone used to be) so that the meat is roughly an all over one thickness.
If you don’t like the fat at the rear of the chicken just cut it off
Bend the wing-tips under the chicken.
Use two long skewers to secure the legs, by running them through the thigh and then diagonally through the breast and wing.
Marinate to taste and griddle or grill for 15-20 mins per side or roast for 40 minutes (depending on size of bird).
You could just par-cook the chicken – and freeze it for later use.