A Spatchcocked Roast Chicken is a Better Roast Chicken

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By Sam Sifton from NYT Food https://ift.tt/ywOHzfS
A Spatchcocked Roast Chicken is a Better Roast Chicken A de-backboned, flattened bird roasts more quickly and evenly, with juicy meat under crisp, burnished skin. Sohla El-Waylly shows us how. Sam Sifton https://ift.tt/ywOHzfS https://ift.tt/hac3gMe New York Times Food Cooking and Cookbooks, Content Type: Service January 7, 2024 at 11:00PM

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