I learned how to spatchcock a chicken and that has become my favorite way to prepare it. Spatchcocking is basically butterflying a chicken.
You use kitchen scissors to cut the backbone out of a whole chicken, save that backbone to throw into the stock pot. Most directions will tell you to simply cut the cartilage between the breasts to make then lie flat. Instead, I cut the cartilage and then use my fingers and the kitchen scissors to remove most of the chicken bones. Throw those bones in the stock pot.
The only bones left on the chicken when I'm through are the thigh, drumstick, and wing bones. I cut the flapper section from the end of the wings and, yes, throw them in the stock pot along with the neck. One benefit of buying a whole chicken is the giblets and neck. The giblets are the dog's favorite.
Once I've removed all those bones, I use my hands to separate the skin from the body being careful not to rip it. I then put seasoning under the skin and on the bottom of the bird. Penzy's Foxpoint is always a hit for this. If there was a wad of fat I've cut off I'll place it under the skin between the breast haves for automatic basting.
Despite what the picture shows, I tuck the "wrist" wing section under the skin to make a compact package with even thickness. I cook to 160 degrees F at the thickest part of the breast. Putting the bird on the grill and smoking at a low temperature first is delicious.
Go fire up that stock pot and cook those giblets while you are waiting.