I've seen Spatchcocking all over the internet. Sounds dirty, doesn't it? It's a little on the violent side, as cooking techniques go.
|Bye bye, backbone!|
|All pressed down|
First, you cut out the backbone of the chicken (and put it aside, to use later in a chicken soup or stock!), then flip the chicken over and press down hard on the chicken to make it flat. Spatchcocking makes chicken roast in about half the time, and it cooks nice and evenly. Plus, it's fun.
|Chilling with the spices all day|
|Ready to roast!|
|Crispy, delicious skin, and a moist chicken!|
I will definitely be using this technique again!