My favorite way to cook a whole chicken is butterflied AKA “spatchcock”. It works great both on the grill and in the oven. I have found that this method allows for an even cook and juicer bird! The prep is really simple, taking only a few minutes. Bonus, use this method on your turkey this year and you will thank me forever!
Supplies:
Ingredients:
- One whole chicken (or turkey)
Instructions:
- Remove all the parts within the cavity of the chicken
- Place the chicken on a cutting board breast side down
- Using the poultry sheers start on the R side and cut along the spine on the outer side from the tail to the neck
- Repeat this on the left side
- Press down on the wings until you hear a cracking sound. This is the sound of the breast bone breaking which will help the chicken to lay flat
- Turn the chicken over so that it is now breast side up and flatten
- Tuck the wings under the breasts
ENJOY!!