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

In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Lemon Basil ...

Get PERFECT chicken with this simple yet flavorful Sous Vide Spatchcock Chicken Recipe. Spatchcocking your chicken makes it super easy to sous vide. Follow these simple instructions and you’re on your ...

6. Preheat the oven to 200°C. Place the chicken in a large roasting pan and drizzle with the vegetable oil, then roast for 45 ...

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 ...

For the spatchcock poussin, preheat the oven to 230C/450F/Gas 8. Remove the backbone from one of the birds by carefully pushing a knife into the bottom-end of the bird until you see the point of ...

Making your own baste and spatchcocking a chicken yourself is always better than the store-bought variety. And it’s quick and easy.

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.

In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Oyster Party Yachts!