Did you know there’s a way to increase the amount of crisp skin on your chicken while decreasing the cook time? I tell the truth, you just use a five minute technique called Spatchcocking -that sounds dirty, doesn’t it?- or butterflying and you’ll greatly increase the surface area of your roast chicken. Not only is the surface area increased, but the amount of meat in direct contact with the cooking surface -in our case a baking sheet- is also increased. Both of these conditions work together to reduce the overall cook time of your bird and keep any skin out of the pan juices.
This technique cuts the cook time for a 3 .5 – 5lb bird down to around 50 minutes. Now you don’t have to save your chicken for Sunday afternoon. Who knew?
As a courtesy to vegetarian Home Ec 101 readers, I’ll go ahead and hide the rest of this post behind a jump. Just click more, if you want to see the tutorial.