If you’re still boiling then frying your chicken… we need to talk. This is how I’ve been cooking whole chicken for years; Spatchcocked. Dry brined. Roasted. Juicy breast. Properly cooked thighs. Crispy skin. Minimal effort. Maximum payoff. Dry brining spatchcocking solves the two biggest whole-chicken problems: bland and dry meat. Technique – Step by Step: 1) Spatchcock the chicken: Remove the backbone using kitchen shears. Flip the chicken and press firmly on the breastbone until it cracks and
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If you’re still boiling then frying your chicken… we need to talk. This is how I’ve been cooking whole chicken for years; Spatchcocked. Dry brined. Roasted. Juicy breast. Properly cooked thighs. Crispy skin. Minimal effort. Maximum payoff. Dry brining spatchcocking solves the two biggest whole-chicken problems: bland and dry meat. Technique – Step by Step: 1) Spatchcock the chicken: Remove the backbone using kitchen shears. Flip the chicken and press firmly on the breastbone until it cracks and
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