How to spatchcock a chicken

Points to remember

• Place chicken breast-side down, with the legs towards you.
• Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go.
• Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
• Use two skewers to secure the legs and keep the bird flat. Run the skewers diagonally through the breast and thigh meat.
• Griddle, grill or barbecue for 15-20 mins per side or roast for 40 mins (depending on size of bird).

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