Spatchcock is a term used in professional kitchens for poultry that is split down the back and flattened, which reduces roasting or grilling time considerably. In this recipe, the split chicken is first dry brined, then carrots and potatoes are layered on a double-burner griddle. The bird is placed on an elevated rack above the vegetables for roasting.
Average Customer Rating:
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.