The word spatchcock used to refer to a small male chicken but in recent times has become associated with the process of removing the backbone from a bird before cooking, usually on a barbecue. The benefits of spatchcocking a chicken, or indeed any other bird, are that it speeds up the cooking process without drying out the meat, as the rib and leg bones remain to keep things moist.

This method can be also be used for other poultry and game, such as quail, poussin and pigeon.

Spatchcock chickens lend themselves especially well to barbecuing but can also be cooked under a grill or in the oven. Try marinating the chicken for a few hours before to add extra flavour. Josh Eggleton serves his spatchock chicken with coleslaw while Adam Gray serves his Summer marinated spatchcock chicken and recommends a simple salad.