AKA spatchcocking, the fastest way to roast poultry
Looking for comfort food as fall chill arrives? Roast poultry is your pal.
Especially if you butterfly the bird first. It’s the easiest path to the perfect plate: No trussing required and the poultry cooks more quickly. It roasts more evenly too – so both white and dark meat come out properly done and juicy.
So in this season of political rivalry, here’s our platform: A chicken in every oven.