1. Using a good pair of kitchen scissors, cut out the backbone:
Place the chicken on a cutting board, breast side down, with the legs facing you. Cut through the rib bones on either side of the backbone, using the parson’s nose as your guide. This should be fairly easy to do and shouldn’t require too much pressure.
2. Flatten your bird
Flip the chicken over onto the board, pull out either side to open it up and gently apply pressure onto the breast bone, until it’s flattened out completely.
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