As you probably have noticed, I love roast chicken. I’ve done it a couple different ways here already. Now I’ve found my new go to method. Spatchcocking. Spatchcock. Basically you take a whole bird, cut down the back bone and removed it.
Similar to butterflying the bird actually. Then you open it up and lay it flat so that all the skin is at the top. Then you can season it and roast it. Cooks a little bit faster and you get all crispy skin!
I saved the backbone to make soup with it later. You never know when you’ll need it! Have you tried this method? Do you like it? Or is there something EVEN BETTER to try?