Watch a demonstration on how to prepare and cook spatchcock chicken. It looks complicated but it's actually quite easy and reduces cooking time.
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 minutes (depending on size of bird).