Baked Spatchcock Chicken or butterflied chicken
By splitting your bird, the cooking surface area increases, this allow the chicken it to evenly cook in no time.
All you need to do is to remove the backbone of the chicken with a kitchen scissors or good knife. You can reserve the backbone for broth, soup, or bake along with the chicken. Then you will flatten the chicken by breaking the breast bone. The breast meat will not get dry during cooking, the chicken is tender with crispy skin. Spatchcocked chicken is even best on the grill.
This is a perfect way to bake your thanksgiving turkey and save time. This recipe is a simple baked with only 3 spices. What you will need is:
- Whole chicken
- Your favorite chicken seasoning blend, here I am using Savourous Nashville style chicken seasoning.
- Salt and pepper
- Bouillon
Baking a whole bird has never been so easier and quicker!
Ingredients
Instructions
Open the chicken’s legs and spread the bird down flat, skin side up.
