Spatchcocked Chicken for dinner

The other day I was watching an America’s Test Kitchen video on spatchcocking a chicken.

Now I did it a bit differently. I used a non-stick pan over medium-low heat. To that I added a little bit of avocado oil. We’re talking about a teaspoon or so.

Took the backbone out of the chicken (It’s easy with decent kitchen shears) and then seasoned inside and outside with salt and pepper. Into the pan breast side down. It was awesome. Only did 4 minutes on each side over medium-low heat . The below is the result:

20180411_210255

I’d say mine is as gorgeous as the ATK chicken. The pepper is fresh ground and in fact those are the specks you see on the breast. It was awesome too – someone went back for the wings. All that’s left is the carcass which is in the freezer now, and the thigh/drumsticks.

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