A FANCY, fun-to-say word for a very simple technique, spatchcocking is the secret to perfect chicken. Using scissors to remove the backbone and then butterflying and flattening the bird exposes the legs and thighs so that more of the surface area comes in contact with the pan or grill, making for quicker, more even cooking.

That means no more dried-out breast meat and underdone legs. Every inch of skin turns crisp and golden. Domestic feuding over choice tidbits becomes history: Each bite is now sensational.

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