Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and ...

A much quicker way to cook a whole chicken that’s perfect for a barbecue. Delicious served with this goats’ cheese, peach and radicchio salad. To spatchcock the chicken, turn it breast-side ...

Spatchcock, verb. To split open. First, spatchcock the chicken by putting it breast side down on a working surface. Use a sharp chef’s knife to cut all the way down both sides of the spine so ...

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.