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How to Spatchcock a Chicken

Surprisingly easy to do, this simple technique guarantees moist meat + crispy skin in about half the time it takes to roast a whole bird.

  1. Place the whole chicken breast-side down, so you’re looking at the back of the bird.
  2. Cut up either side of the backbone with a pair of sharp kitchen scissors.
  3. Once removed, lay the chicken breast side up, on a baking sheet, flattening it out.
  4. At this point, you can season and then roast at 425 degrees for 40 minutes (internal temp of 165 degrees).

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