Slicey, Cutty, Snappy.

I feel like I just committed the poultry version of Saw-style torture on tonight's dinner, after having laboriously spatchcocked my very first chicken. I had to go at it with our mega Japanese knife AND a cleaver, and with a lot of swearing and miscellaneous jellyfied red bits flying about and seemingly excessive fatty skin bits...I FINALLY did it.


I'm shocked at how freaked out I was to hear the chicken's spine snapping as I performed my own technique of de-backboning a chicken which for some reason, rather than a nice clean slice either side, involved cutting and pulling simultaneously.

I think this sort of thing should be a man's work. I'll sort the flavours and presentation.