Spatchcocking involves cutting the backbone out of a raw, whole bird – chicken, turkey, whatever – in order to basically flatten it. It’s also known as “butterflying” – but who’s gonna choose that ...

Today I’m sharing my new spatchcock chicken recipe, and listen, I know that “spatchcock” sounds like something you’d shout at a raccoon rooting around in your trash cans at 2 a.m. (“HEY! SPATCHCOCK ...

Prep your space to cut, flatten and eventually bake your turkey. Cut the back of the turkey (down the spine), and get rid of the innards (can be for stuffing or other uses). Turn the turkey with the ...

Thanksgiving is almost here. You may already have your side dish lineup settled, with your go-to mashed potatoes, sweet potatoes, stuffing and gravy. And dessert might be locked in too. Will it be ...

Lindsey DeSoto, RD, is a nutrition writer, medical reviewer, and registered dietitian who helps clients improve their diet for health-related reasons. Her writing covers a variety of topics, including ...

Description: Looking for a faster way to roast a whole chicken? This crispy spatchcock chicken from New York Times Cooking delivers juicy meat and golden skin using a simple technique that cuts ...

It’s a protein powerhouse. But it has other strengths, too. It’s a protein powerhouse. But it has other strengths, too. Credit...Suzanne Saroff for The New York Times Supported by By Isobel Whitcomb ...

Tony Chachere’s Executive Chef Gaye Sandoz show’s us her recipes for Spatchcock Chicken & Chicken Sliders! Please take a moment and watch the videos to discover how to make these delicious dishes! The ...