Have you ever tried to Spatchcock a chicken?

When you spatchcock a chicken, it’s similar to “butterflying” or flattening out the bird so that it cooks more evenly. This is a great way to make sure the darker meat gets done, while not over cooking the tender white meat.

I’ve been a longtime subscriber to Cooks Illustrated magazine. I’m not affiliated with them in any way, but I love it because they do kitchen trials and then publish the best results. They explain what works and why. Everything I’ve made from their recipes turns out great, so I wanted to share this one from their 2021 Annual publication.

This recipe cooks the chicken and makes the gravy all at the same time using store bought chicken broth. Now I’m a proponent of homemade chicken stock, so I prefer it over store bought any day. But, if you haven’t yet made your own broth yet, this is a quick option for your gravy.

And once you spatchcock your chicken, you will have the bones to make broth for next time.