How to spatchcock a chicken
To remove the backbone and flatten a bird out is to butterfly the bird. Spatchcock is the traditional word for the French term "poussin", a juvenile chicken. Spatchcock were generally butterflied in preparation for faster cooking rather than slow roasting, hence the English confusion.
Spatchcocking a chicken is an ideal way to prepare a chicken for the barbecue as it enable it to be evenly heated.
Remove the parson's nose
Trim the chicken of any excess fat or skin, rinse under cold water and then prepare as required for your recipe.
In Australia, a Spatchcock refers to a small chicken such as a poussin.