Quote:
Originally Posted by kydsid
Cutting out the backbone of a bird, which allows you to lay it flat while cooking. It allows the white and dark meat of a bird to cook more evenly, meaning less overcook of the white meat, and allows you to easily crisp the skin. Only downside is it doesn't look pretty and its a little butcher work.
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My favorite way to cook chicken when I have to use a gasser. Brined for 4-6 hours then spatchcocked, rubbed and cooked.
It even makes propane/LNG cooked food taste decent.
