The word “spatchcock” sounds a bit ominous. Perhaps it began as some medieval torture of poor souls. No, it comes from quickly “dispatching a cock” or quickly killing and then butterflying a bird. Technically, when you spatchcock you butterfly and then remove the sternum. The flattened bird is easier to cook and makes quite a sight when brought to the table.

To spatchcock a chicken, use poultry shears or a very sharp knife. It takes a bit of strength and just a moment of madness. Once you have flattened your bird, salt and pepper both sides. Cook skin-side up. Adorn with lemon juice or the sauce of your choice. Actually, that simple lemon juice creates a most lovely taste.