Monday, November 8, 2010
A Chicken In Every Pot: Spatchcock Chicken
It was embarrassingly simple to prepare.
First, I spatchcocked a whole chicken. Ok, ok, I butterflied a whole chicken by cutting out the backbone and cracking the breast bones to allow the chicken to lie flat. Spatchcocking promotes even and quicker cooking along with very moist meat. After spatchcocking the bird, I lowered it into a roasting pan with quartered peeled potatoes, sliced onions, and sliced celery.