LARGE PLASTIC CUTTING BOARD
SHARP KITCHEN SHEARS
SHARP CHEF'S KNIFE
KOSHER SALT & GROUND BLACK PEPPER
Remove the chicken from packaging & remove neck from the cavity (if present). Discard or set aside for another use (ie. homemade chicken broth!). Transfer the chicken to a large plastic cutting board with the chicken breast side facing down.
Using sharp kitchen shears or a sharp knife, carefully snip along each side of the chicken's backbone until completely detached. Discard or set aside for another use (ie. homemade chicken broth!).
With the chicken still facing breast side down, use your hands to gently stretch open the rib cage to reveal the inner cavity. Locate the top of the breast plate & place the heel of a sharp knife in the center of the top of the breast plate. Use a rolling pin to carefully yet forcefully tap the spine of the knife, wedging the heel of the knife into the bone & continue tapping until the bone cracks.
Use your hands to stretch the inner cavity as wide as possible. Then flip the chicken so the breast side is facing up. Place your hands at center on the breast bone & use your body weight to apply pressure to the chest plate - cracking the bone all the way through so the chicken lays flat. You've just spatchcocked a chicken!