Page 36 - Barbecue Chicken Made Easy

Begin by trimming off loose flaps of skin from both the front and rear cavities. This goes in the stock too. Sometimes we lop off the wing tips and throw them in the stockpot too.
For spatchcocking and removing the backbone, the best tool is a pair of sturdy scissors. We like these spring loaded kitchen shears from OXO best. Whatever brand you buy, we strongly recommend you get some that come apart at the hinge like these do. This makes dishwasher cleaning and decontamination much easier.