Roasting a whole chicken may seem like a lot of work, but in reality it's quite simple. Just make sure to follow this cooking ...

Spatchcocking and butterflying are two culinary techniques that are often referred to interchangeably, but is this accurate?

The temperature of cooked chicken is 165°F. Learn how to use a meat-thermometer to determine if your chicken is done.

To spatchcock the chicken, turn it breast-side down with the legs towards you. Using very sturdy kitchen scissors or poultry shears, cut down one side of the parson’s nose and the backbone.Turn ...

For the spatchcock chicken, slash each chicken leg two or ... Place skin-side upwards and tuck the whole garlic cloves underneath. Roast on the barbeque or in a preheated oven for 50 minutes ...

Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use kitchen sheers to cut just to one side of spine from tail to top of chicken, keeping tail whole on one side of cut.

To spatchcock the chicken, place it breast-side down, with the legs towards you. Using sturdy scissors cut along either side of the backbone to remove it, cutting through the rib bones as you go.

If you’ve never heard of a spatchcocked turkey (or spatchcocked chicken, Cornish hen or other poultry), let me introduce you. While spatchcocking won't deliver that picture-perfect whole roasted ...

Spatchcocking Is the Key to the Juiciest Roast Chicken — Here’s How to Do It ... a spatchcocked turkey less classic than presenting a whole, roasted bird,” Fenton says.