Spatchcocking (or butterflying) a chicken is a method of removing the backbone and flattening the breastbone. This helps it to cook evenly and much faster! It may feel a little intimidating at first, but it is really quite easy; you just need to make sure you own a very sharp pair of kitchen sheers! Serve chicken with a garden salad and grilled zucchini.
Ingredients
1
whole chicken
¼ cups
softened
butter
¼ cups
finely chopped
parsley
2 tablespoons
finely chopped
fresh sage
4 cloves
garlic
crushed
½ teaspoons
sea salt
