One fine summer day, I asked my butcher for a whole chicken. “Do you want it spatchcocked?” he asked. Before I knew what spatchcocked meant, I said “Yes.” Then, I watched him deftly remove the backbone, and splay it out, flat– “See, I like to call it “roadkill chicken,” he said with a sly grin. I bought it. And I think he may come to regret ever showing me spatchcock chicken. I love to cook whole chickens– but it takes time, and it’s a little tricky to do on the barbecue in the summer (although I have tried and enjoyed the classic beer can chicken.) We started buying spatchcock chicken every week, and now that the weather is warming up, I have gotten two at a time for the last couple weeks, since they make such great leftovers.