Tuesday, September 16, 2014
Inquirer Daily News

Go ahead: Spatchcock that chicken

It's a faster way to cook a whole bird.

Go ahead: Spatchcock that chicken

Spatchcock chicken.
Spatchcock chicken. "Table Matters"

Need a fast way to cook a whole chicken?

You just need a sharp pair of kitchen shears to cut out the backbone. That way, you get to flatten out the bird on the grill or pan.

And then, folks, you're spatchcocking.

Marisa McClellan explains the process at Table Matters. Check it out here.

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