Spatchcocking a Chicken

Put the chicken breast-down. Use poultry shears to cut along both sides of the backbone and take it out. Turn the bird over and press hard on the breastbone with the heel of your hand until it cracks and lies flat. Now it's an even thickness, so breast and legs finish at about the same time. A 1.8 kg bird roasts in 45 minutes at 220°C instead of an hour and a half. The skin is all on top, so it crisps everywhere. Keep the backbone for stock.