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How To Spatchcock a Chicken

April/May 2019 Issue

Spatchcocking a chicken reduces cooking time and ensures juicy meat—and it’s easy. Using kitchen shears, cut along both sides of the backbone to remove, and then open the chicken up flat. Save the backbone to make stock.

With the bird breast side down, use kitchen shears or a sharp knife to cut along each side of the backbone to remove it.
Turn the bird over and press down on the breasts with the heels of your hands to flatten it a little; you may hear the wishbone crack. If necessary, turn the legs so that the meatier side is on the same plane as the breast.
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