Spatchcocking: The Secret to Roast Chicken

Roasting a whole chicken isn't hard, but nobody tells you the real secret. Most people just

throw it in the oven and hope for the best. The trick is spatchcocking. You remove the backbone,

flatten the bird, and it cooks evenly in half the time. The skin gets crispy everywhere,

not just on top. Plus, you can season under the skin directly on the meat.

I've been doing this for years and I'll never go back to traditional roasting. Once you try it,

you'll understand why chefs do it this way.