Spatchcocked Chicken

This ancient method is unquestionably the best way to roast chicken (and duck and guinea fowl) even though it was originally devised for grilling.

The heavier, sharper and (probably) the more expensive the poultry shears you use the easier it will be. First excise the backbone, cutting along both sides of it. Cut down into the breastbone. Break the legs and wings. Exert as much downward pressure as possible – remember, it is dead, it doesn’t care how rough your love is. The c