By Chef Andrew

Click here for How To video

• Place the chicken breast-side down with the wings/neck facing towards you.
• Starting at the neck use kitchen shears to cut along the right side of the spine keeping scissors close to the bone. Cut all the way through to the cavity.
• Rotate the chicken and repeat along the left side of the spine starting at the cavity. Cut all the way through to the neck.
• Pry open the rib cage and use a heavy knife to score down the center of the sternum, do not cut all the way through.
• Pop the sternum upwards and locate and remove any cartilage and / or bones that did not come out with the spine.
• The chicken should now lie fully flat.