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If using kitchen shears to cut out the backbone, place chicken, breast side down, on cutting board. If using a knife, place chicken, breast side up, on cutting board. Cut along one side of backbone, then cut along other side of bone to remove it. Place chicken, skin side up, then press firmly to flatten.
Substitute fresh thyme for the rosemary.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This spatchcock chicken recipe is a big hit at our house. It's something different but very tasty.
have made this many times. it is always good! found it in my food and family magazine.....a wonderful thing...the only thing i do different is to put bread slices under the chicken. it absorbs the juices, resulting in a crispier btm.