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Chicken can be a tricky thing to cook, especially in this weather when many of us are heading into our gardens for a bbq. Preparing your chicken using the ‘Spatchcocking’ method is definitely my go to on a hot summer’s day when the bbq comes out. Spatchcocking is a weird word, especially if you haven’t heard of it or the method before, but all it means is to split open poultry as a method of cooking it, whether it be roasting or grilling.
Spatchcocking – To remove the spine of a chicken and press down on the breast bone, so that the chicken lays completely flat during the cooking process.
Many people also refer to this as ‘butterflying’ used by popular restaurants such as Nando’s.
It has been said that once you spatchcock your chicken, you never go back! Cooking a chicken using this method is great for timing, this tends to be what people get nervous about when cooking chicken on a bbq. With this brilliant method, there are no legs & thighs vs breast drama, instead the completely flat bird ensures even cooking. As well as the easiness of the carve, significant reduction in roasting time, i’m not shocked at why so many people love this method.
(This method is for a full chicken)