FOOD NEWS
Grill A Whole Chicken In Record Time With The Spatchcock Method
By Alia Ali
Per Food Republic, "spatchcock" describes poultry that has been butterflied so it can be flattened and grilled. It can also be used as the action of preparing chicken this way.
Spatchcocking is perfect for keeping the chicken whole while exposing more of the bird to the heat, which cooks it more evenly and roughly 25% faster.
First, pat the entire bird dry, then lay it on a clean cutting board. Ensure the breast is facing down on the board and the drumsticks are pointing up at you.
Feel along the center of the bird for its backbone. Then, with a clean and sturdy pair of kitchen shears, cut along one side of the backbone from the bishop's nose to the neck.
The shears will crunch through the ribcage. Once one side is completely free of the backbone, repeat this step on the other side — you can save the backbone to make stock later.
Pat the insides dry, flip the chicken so it's breast-side-up, and splay the legs to the sides. Use the heel of your palm to apply downward force to crack the center breastbone.
Repeat this step along the centerline to help flatten it as much as possible. You can insert a couple of metal skewers through the legs and breasts to help hold it all in place.
From here, simply apply your preferred marinade or rub onto the chicken before cooking it on the grill, smoking it, or roasting it in the oven.