By spatchcocking the bird — removing the backbone and roasting it flat — Trisha guarnantees that the chicken cooks evenly and quickly every time.
My husband is perfectly willing to help
me by spatchcocking a chicken, which is a great way to cook a whole chicken, but really gross when you have to crunch through those bones.
By spatchcocking the chicken I was able to get a larger surface area to lay the bacon on than if I had roasted the chicken whole.
Not exact matches
Don't be put off
by the technique of
spatchcocking a chicken.
Click here to see a step
by step on how to butterfly or
spatchcock poultry.
The recipe was perfected
by my beautiful friend Chef Hillori Hansen — you may remember her from our video about
Spatchcocking — and we've served it on fresh gluten - free Read more...
By the way, a
spatchcocked 14 - pound turkey only takes 90 minutes to cook — no that was not a typo!
By removing the backbone or
spatchcocking the chicken, it cooks more quickly, and you get a super moist, and fabulously crispy chicken.
A
spatchcocked chicken cooks in 35 minutes — so
by the time the groceries are unpacked, it will be done.