This chicken! Ohhh how it roasts to moist, tender goodness when butterflied, or spatchcocked. That word makes it sound like a very big deal better left to the butchers among us, like my Jiddo. But no! The spatchcock method is totally do-able (there's a video showing how-t0)—and makes such a better roasted chicken that it's the only way I do it anymore. I find I want to roast a chicken even more often because of the incredible flavors here.
I find spatchcocked chicken much easier to cut apart after roasting (that's in my video, too). I like to cut all of the pieces apart, slice the breasts with the skin on, nestle everything back in the roasting pan, and squeeze lots of lemon juice over all. The juices in the pan become the most mouthwatering sauce!! Plus you can reheat everything, stovetop, just before serving.
No comments:
Post a Comment