How to spatchcock a chicken in 2 easy steps

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How to spatchcock a chicken in 2 easy steps

Why spatchcock a chicken? It’s the best way to spread flavour over the whole surface of the chicken! Plus, the chicken will end up cooking evenly and, more importantly, quicker than a whole chicken!


1. Using a good pair of kitchen scissors, cut out the backbone:
Place the chicken on a cutting board, breast side down, with the legs facing you. Cut through the rib bones on either side of the backbone, using the parson’s nose as your guide. This should be fairly easy to do and shouldn’t require too much pressure.

2. Flatten your bird

Flip the chicken over onto the board, pull out either side to open it up and gently apply pressure onto the breast bone, until it’s flattened out completely.

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TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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