If you want to halve the time it takes to roast or grill a whole chicken—spatchcock it! The term “spatchcock” is rumored to be 17th-century shorthand for “dispatching the cock.” This technique involves splitting the chicken by removing the backbone so you can flatten it, resulting in crispier skin and quicker cooking. I also find it much easier to marinate the bird. — KIM MCKINNEY PREPARATION: …