EEEKKKK! I really don't like handling raw meat...but when I read up on a technique called "spatchcocking" a chicken...I decided to give it a whirl. Basically you cut the backbone of the chicken out so it lays flat and cooks quickly. I used a handy pair of kitchen shears for the cutting (and disposable food prep gloves) and totally was able to pull it off! The chicken roasted in a 500 degree oven for an hour and was done! Juicy and yummy, and so quick! I can't wait to try throwing a spatchcocked chicken on the grill!
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