As spring in our part of the world finally gives way to summer, cooks start their migration outdoors, turning off ovens and firing up grills. But saying goodbye to your oven for the summer doesn’t have to mean saying goodbye to slowly roasted, succulent meat. As reader Rich Freund has pointed out when submitting the following recipe, meals like whole roasted chicken are just as good, if not better, when cooked on a grill. The trick lies in a culinary technique with an extremely technical term.
Ladies and Gentleman, let us introduce you to spatchcocking.

We swear we did not make that term up. Neither did Rich, although he has perfected the technique on his own backyard barbecue. Spatchcocking involves slicing the bird down the backside to remove the backbone before cooking. This makes a chicken more flexible so you can flatten the bird out, insuring that all parts cook evenly. Removing […]

Original post by Worker Bee

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