If you want to halve the time it takes to roast or grill a whole chicken, there’s one surefire technique: spatchcock it. 

F&W Editors
October 13, 2014

If you want to halve the time it takes to roast or grill a whole chicken, there’s one surefire technique: spatchcock it. Also known as butterflying, spatchcocking is when a butcher, chef or pro home cook (like you) removes a chicken’s backbone so that it lays flat. It’s a skill every poultry lover should know and master.

In the clip above, watch chef Paul Kahan demonstrate how to spatchcock a chicken like an expert for super-fast cooking.

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