Remove the Backbone

1. Place the bird breast-side down.
2. Using kitchen shears, cut along one side of the backbone from tail to neck.
3. Repeat on the other side of the backbone.
4. Remove and reserve the backbone for stock.

Flatten the Bird

1. Breast-side up, open it like a book.
2. Flip it over and use kitchen shears or a knife to cut through the wishbone.
3. Flip back to breast side up and press firmly on the center of the breastbone until the bird lies flat.
4. Tuck the wing tips behind the breasts if desired.

The bird is ready for roasting, grilling, smoking, or air frying.

If you want to freeze the bird, you can make it easier to store by also cutting through the breastbone and storing the chicken in halves.