Roast chicken is an everyday pleasure—a good fit for both special occasions and midnight snacks. While you might be familiar with the classic roasting style, with trussed legs and tucked wings, this method can lead to overcooked breasts and soggy thighs—two phrases I want nowhere near my chicken. There’s a better way to roast your chicken for more even cooking: spatchcocking. It’s not overly difficult, and it’s absolutely worth the extra effort involved.Why you should spatchcock your roast chickenYou can spatchcock any bird. You might also hear it called butterflying, but the method is the same. (Not to be confused with butterflying chicken breast.) Essentially, the goal of this method is to lay the chicken out flat so all its muscular parts are on the same level. Imagine the paper core of a roll of toilet paper. If you make one cut down the length of it, you can unfurl

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