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