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Showing content with the highest reputation on 03/25/2014 in all areas
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When I cook spatch-cock chicken I always use the drip pan lined with foil. Dome temp between 350-400 cook skin up for 100% of the cook. cook for about 2hrs or so. skin is always crispy - note: do not cover the chicken when you take it off, this will cause the skin to get soft.1 point
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I'm sure you know how this ended. See the photo. Where are the other food groups?! Where is the balance?! I need a sponsor - someone to call in moments of weakness.
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