There’s a better way to roast your chicken for more even cooking: spatchcocking. It's not overly difficult, and it's absolutely worth the extra effort involved. Why you should s ...

Instead, get a leg up on roasting the crispiest, juiciest, and most succulent chicken by spatchcocking the bird before it goes into the oven. Spatchcocking is a bird butchering method that ...

This warmly spiced spatchcock chicken recipe is an incredibly easy — and absolutely delicious — way to roast a whole bird in ...

Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking or butterflying — removing the backbone and flattening the bird ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Begin by spatchcocking your chicken. You can ask a butcher to this for you if you wish, but it is relatively easy to do yourself. Start by placing your chicken breast-side down, with the legs ...

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

Set this marinade aside. Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray, skin side up. Rub the marinade all over the ...