When you go to the butcher or grocery story you pay for convenience. I have never taken a whole chicken and spatchcocked it - which is taking the spine off which allows you to lay the chicken flat for grilling or smoking. This method cooks the chicken evenly and produces a wonderful end result that looks great. 

Buying a spatchcock chicken is easy and not really that much more expensive - but I do like to make the use of what a whole chicken gives you. When I cut the spine out - using kitchen shears or even a serrated bread knife - I get those bones to save for a future stock. I also like chicken hearts/livers pan seared with butter and a bit of salt. You also get the neck to save for stock. I try to like the gizzards but no matter what they are tough and chewy - there is a KFC in Hannibal Missouri that deep fries them and when I am in that area I get an order to go. 

Laying the whole chicken on my cutting board breast side down I cut down each side of the spine and turn...