Crispy Skin, Juicy Bird, Less Trouble
Spatchcocking a bird is when you split a bird (chicken, turkey, duck, etc) and butterfly it, roasting it as one large flat piece. You achieve the butterfly by cutting the backbone out and flattening the bird. This is a successful technique because it cooks the bird evenly due to the one layer of heat transfer, the breasts and the legs cook evenly and you can create a very crispy skin. Add to that the ease of this technique and it’s a no-brainer.
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