This warmly spiced spatchcock chicken recipe is an incredibly easy — and absolutely delicious — way to roast a whole bird in ...

We reached out to chef Jesse Moore, corporate chef at Cargill Protein, to ask him for his best tips on making a juicy chicken ...

Are you that friend? If so, you need to try the pickle-brined spatchcocked chicken recipe from Grillo’s Presents Pickled: 100 Pickle-Centric Recipes to Change Your Life, a cookbook by Grillo’s ...

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

Begin by spatchcocking your chicken. You can ask a butcher to this for you if you wish, but it is relatively easy to do yourself. Start by placing your chicken breast-side down, with the legs ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

Preheat the barbecue or oven to 180C/350F/Gas 4. For the spatchcock chicken, slash each chicken leg two or three times with a sharp knife. Season with salt and freshly ground pepper, sprinkle with ...

Chef Tyler Florence of Wayfare Tavern in San Francisco gets as much crispiness as possible when roasting chicken by spatchcocking or butterflying — removing the backbone and flattening the bird ...

Using a single spice instead of a mix can give definition and clarity to the flavour of a simple braaied chicken.