Kitchen Sanctuary · by Nicky Corbishley
How to spatchcock chicken
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 32%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 4G37% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tutorial on how to spatchcock a whole chicken to flatten it for even cooking. This technique speeds up cooking time and results in crispy skin and juicy meat.
componentchicken
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Nutrition & ingredients
Ingredients
serves 6- 1 whole chicken ((I usually use a medium chicken around 1.4kg-1.6kg (3lbs-3.5lbs)))
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 32%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 4G37% OF CAL
1G SAT4G 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
- 10m
- Sodium
- 393mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 0.00mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 393MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.