A simple and quick way to cut a chicken or any other bird is the butterfly technique: • Lay the carcass on a wooden cutting board, breast side up. Insert a large knife inside and cut through on both sides of the spine. Remove the spine, afterwards it can be used for a delicious rich broth. • Turn the carcass upside down, grasp the legs, opening the carcass like a book. With the right technique, you will hear the crunch of the breast bones. • Chicken cut in this way is perfectly suitable for cooking over an open fire. Approximately equal thickness throughout the carcass will ensure uniform degree of doneness: the meat will remain juicy, moist and tasty.