The Forked Spoon · by Jessica Randhawa★ 5.0 (3)
How to Spatchcock a Chicken
NUTRITION · PER SERVING15M COOK
CAL 100%·PRO 100%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 304G64% OF CAL
89G SAT214G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for spatchcocking a chicken—a technique that removes the backbone and flattens the bird for even cooking and crispy skin. A useful kitchen technique for whole roasted chicken.
componentamericanchicken
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Nutrition & ingredients
Ingredients
serves 1- 1 whole chicken (gizzards removed)
At a glance
PER SERVING · TIME 15M
CAL 100%·PRO 100%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 304G64% OF CAL
89G SAT214G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 5180mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 0.00mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 5180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.