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The answer is spatchcocking, the method of preparing the chicken for cooking. This method involves removing the backbone and breaking a breast bone so that the bird can be opened out flat (similar to as butterflying). This method lets you cook a bird in a shorter time and you have a better excess to the meat to season it. This method is very useful for any kind of poultry, turkey, goose, duck etc.
I prepared a short but informative video for you how to do that.
You can try my recipe with spatchcocked chicken:
Save backs in a freezer and make your own chicken broth whenever you want. Here is my recipe:
Choosing the best available quality meat is a great start. You can use any spices you like, but the most important 2 things for tender chicken are even roast (use spatchcocking method) and meat thermometer. If you want to get a crispy skin, always pat dry chicken with paper towels before you rub with butter or oil and spices. I always cook in to 350 F – 375 F preheated oven until internal temperature in the thickest part of the leg reaches to 165 F – 170 F. Let it rest for at least 10 min. Then serve.
This will guarantee, that chicken will be evenly cooked, juicy and tender.
This is proof of how crispy it comes out