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.
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Excellent unique rub and more than enough for one chicken. Chicken came out delicious. Still hot and juicy even after the 20 minute rest. Great skin texture. The spatchcocking was fun too.
Only problem was salt. It's listed in the ingredients but not the recipe. I went without it, but I would like to know how it should be incorporated because it would have improved the bird.
Leftovers made good taco meat. Will be making again - and soon!
Our chicken was a bit burned looking but the moistness and flavor was solid. I will make this again.
Our chicken was picture perfect. Both dark and light meat were juicy with good texture. Spice mixture added a new twist to the Sunday Chicken.
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