Whole chicken is probably the thing I most enjoy preparing in my home. This recipe is very flavorful and easy to cook because the bird has been spatchcocked. Brining the chicken helps with keeping ...

For the spatchcock chicken, slash each chicken leg two or three ... Transfer to a roasting tin. Place skin-side upwards and tuck the whole garlic cloves underneath. Roast on the barbeque or ...

The direct side will be closer to 550 over ... You can explore all of our BBQ sauce recipes for inspiration. This ...

Mixed herbs, chopped chilli, lemon–flecked couscous salad is the perfect side dish for rosemary and garlic-marinated spring chicken. For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8.

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.

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.

Spatchcock, verb. To split open. First, spatchcock the chicken by putting it breast side down on a working surface. Use a sharp chef’s knife to cut all the way down both sides of the spine so ...

Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken ... of us find recipes through ...

One of the many culinary techniques Alton Brown has mastered is spatchcocking. His take on this classic technique is simple, intuitive, and highly effective.