I've just been watching James Martin (UK TV Chef) spatchcocking a chicken. He used poultry scissors to cut either side of the back bone and removed the bone, then flattened the bird out and pressed down. He made this look very easy. I confess I've never spatchcocked any birds before - but now I'm thinking its such a simple thing to do and cuts down on cooking time. Have any of you spatchcocked chicken or other birds? What are your techniques for spatchcocking? And of course, how do you cook that spatchcocked bird?