When chicken is done, transfer to a cutting board and let rest for 10 minutes before cutting into pieces and serving with the white sauce. Serves 4. — Tribune News Service ...

¼ teaspoon hot sauce, or to taste. Heat oven to 400 degrees. Using poultry shears, cut along each side of the chicken backbone and remove it. (Save the backbone for a stock.) ...

Preheat oven to 425°F. Pat chicken dry using paper towels. Place chicken, backbone side up, on a cutting board. Using kitchen shears, cut along each side of backbone; remove and discard backbone.

Learn how to spatchcock a chicken, flattening it by removing the backbone, in three easy steps — plus why you should use this technique when roasting, grilling, or smoking a whole bird.

When chicken is done, transfer to a cutting board and let rest for 10 minutes before cutting into pieces and serving with the barbecue sauce. Serves 4. Talk to us ...

Jennifer Garner shared the easy roast chicken recipe she loves making on the grill. The recipe uses a whole bird, mild spice ...

5: Pour into a resealable plastic bag (I was able to fit it into a 1-gallon bag) and add the chicken, squishing the bag to coat the chicken. Let rest in the fridge for a few hours or overnight.

Spatchcocking is the best way to cook chicken at home because the chicken cooks so evenly, and fairly quickly too. IE 11 is not supported. For an optimal experience visit our site on another browser.

With the backbone removed, all the chicken needs is a press against the breastbone to flatten. The result is a chicken that cooks much more evenly and quickly than a whole bird.

Spatchcock a whole bird: Buying a bird whole is often more cost-effective.Learn how to remove the backbone so you end up with consistently cooked meat. Evenly brown your chicken, every time: A few ...