Originally published May 31, 2012
Spatchcocked chicken may not be pretty at first, but it will be – and delicious, too!
Ingredients:
1 roaster chicken
Directions:
1.) Flip chicken onto its breast. Then using either sharp kitchen shears (recommended) or a sharp knife, remove the backbone by cutting along each side of it. Remove the backbone completely and flip the chicken skin-side down onto a work surface. Trim the rib bones that are most exposed, and definitely any that are sharp.
2.) Once this is done you can brine the chicken, roast it or, my personal favourite, use it in your best brick chicken recipe.