A crisp golden skin and tasty juiciness within is the result of cooking chicken this way. Fast and effective, the ‘spatchcock’ style is to flatten a small bird so it cooks through easily. Buy one ready prepared, or ask you butcher to do it. To spatchcock the chicken yourself, cut out the backbone with a pair of poultry scissors, and flatten the bird firmly with the palm of your hand. Run a metal or bamboo skewer through the chicken, thigh to thigh, to hold it together neatly.

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