Page 39 - Barbecue Chicken Made Easy

Spread open the rib cage, lay the bird skin side up on a cutting board, and press down hard with both hands on the neck hole to break the collarbone (wishbone) so the bird lies flatter.
“To succeed in life, you need three things: a wishbone, a backbone and a funny bone.”
Reba McEntire
Now, if you want to keep the wishbone in tact because you know it can bring you a winning lottery ticket, first place the chicken breast-side up with the neck cavity facing you. Work your fingers under the skin at the neck and locate the position of the wishbone with your fingers. With a paring knife, make two shallow cuts in the breast just above each of the longer bones of the wishbone. Push your fingers firmly through the cuts and work them around the long bones to loosen each side, then make a small horizontal cut directly above the very top of the wishbone to free it. Work your fingers all the way around the whole wishbone and pull it out of the meat. You can dry it and snap it with your favorite kitchen helper to see who gets the good luck.
We also like to snip off the wing tips because they are so thin that they burn easily. We toss them into the stock bag with the spine, neck, heart, and gizzard.
You now have a spatchcocked bird. Here's a short video of the entire process.
Halving the bird