Updated: Feb 7, 2020
That’s right – spatchcocked.
Also known as butterflying.
I have found my new favorite way to make a whole chicken! Inspired from one of our fabulous chicken customers!
An adaptation from the following recipe:
Spatchcocking is basically the process of removing the back of the chicken and flattening it out, for a quicker and more even cooking.
After a brine and generous seasoning, the bird goes breast down in a hot cast iron pan. I used another heavy pan to ensure even browning... talk about crispy skin!!
30 minutes in the oven and out comes the most flavorful and moist chicken!
What completed the dish for me was the beautiful pan dripping sauce! Packed with so much flavor!
This one is going in the recipe book y’all!! 💕👩🏼🌾