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Spatchcocking a chicken is a method of preparing poultry for cooking by removing the backbone and flattening it out. Here's how you can do it:
Gather your tools: You'll need a sharp pair of kitchen shears or a sharp knife, a cutting board, and the chicken.
Prepare the chicken: Place the chicken breast-side down on the cutting board.
Remove the backbone: Using the kitchen shears or knife, cut along one side of the backbone, starting from the tail end and working towards the neck. Repeat on the other side to completely remove the backbone. You can save the backbone for making stock if you like.
Flatten the chicken: Open up the chicken and turn it over so the breast side is up. Press down firmly on the breastbone to flatten the chicken out. You might hear a cracking sound, which is normal.
Tuck the wings: Tuck the wingtips behind the back of the chicken to prevent them from burning during cooking.
Season and cook: Season the chicken as desired with herbs, spices, and marinades. You can now roast, grill, or pan-sear the spatchcocked chicken according to your recipe.
Spatchcocking helps the chicken cook more evenly and quickly since it's flattened out. It's a great technique for achieving juicy meat and crispy skin.
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