How to spatchcock a chicken
Spatchcocked or butterflied chickens cook more quickly than whole chickens and as we’re always on the lookout for time-savers in the kitchen we think it’s a technique worth mastering. Spatchcocking involves removing the backbone so that the chicken can be opened out flat. Not only does this reduce cooking time, it also makes it easier to season the chicken. You can use the spatchcocking technique on any type of poultry including turkey and quail.
