Perhaps you can tell from my recent postings but I've been on a poultry binge. I decided to eliminate red meat for a month (mostly) and see if it changes anything. So far no changes in health detected. And I do love chicken... probably more than red meat.
My enthusiasm about spatchcocked chickens brought about a pointer to a link for Golden, Crisp Chicken Cooked ‘Under a Brick’.
It includes details on how to partially de-bone the chicken. In this case you remove the backbone, the breast bone (keel bone) and cut the chicken in half. Then you pare away the rib bones. Again, not really all that difficult. Be careful though. Working with chickens my fingers get very cold and a little clumsy. They also have you chop off the ends of the legs and that seemed kind of dangerous to me. I think next time I'll just loosen the skin from the bone like Jacques Pepin does. It kind of pulls back when it cooks and makes a nice handle. It looks cool.
I think it took me all of about 10 minutes to prepare the chicken and you have to realize I'm pretty new to this. I think once a person was experienced it be maybe a 5 minute chore.
Messy though, I dirtied up a large cutting board 2 knives and my kitchen scissors. Had to clean up the counter-top too (which really needed it anyway).
One again, all the bones and innards get shoveled into a freezer bag and will be used for chicken stock once I get 2 bags worth full.