Butcher the bird yourself
Though you can certainly enlist the help of a butcher, it’s pretty simple to spatchcock a bird at home. All you need are kitchen shears, or some heavy-duty scissors you then permanently relocate to the kitchen. Starting at the thigh side, cut out the backbone of the chicken, which you can save to make stock later. Then, flip the bird over and flatten it out. Et voila, a fancy flat chicken.

Choose your technique
“While you can place the bird in a cast iron skillet or on a plancha, I would say the best way to do a spatchcock bird is on the grill with a brick or a press,” says Chef Love. The high heat of the grill will crisp the skin well, and since it’s flat you can guarantee it’ll cook easily. For grilling, you won’t need much time, but be patient. “People want to mess with meat while it’s on the grill, but when spatchcocking a bird, the most import thing to do is allow it to cook before flipping. You’ve got to find the willpower to shut the lid and leave it alone!”

Try different birds
Chef Love has shown spatchcocking works well for game hen, and says it works equally well for pheasant, quail, duck, and wild turkey. And the best part about it is you don’t have to change much — whatever flavors you already like on these birds when roasted will work well when they’re spatchcocked. Just get a bigger grill if you’re going to try the turkey.

Read more at: http://www.mensjournal.com/food-drink/articles/spatchcock-a-better-faster-way-to-grill-a-chicken-w203099