Whenever I go to the grocery store I usually just buy chicken breasts or whichever part of the bird I want to cook that night, but there is something to be said for taking the time to cook a whole bird every now and then. This week whole organic chickens were on sale at my work for only six bucks, so I had to get one. The reason I usually don’t cook a whole chicken, and probably why you may not either, is dealing with cutting it off the bones afterwards. This is where spatchcocking comes in handy.
Spatchcocking a chicken is basically cutting out the spine, breast bone and ribs, so that you are left with only the meat and the bones for the limbs. It makes it extremely easy to cut and serve the meat once the chicken is cooked. For my spatchcocked chicken, I added pesto and onions to make a tasty dish. One benefit of keeping the skin on the bird it that you can stuff any sort of spices or seasonings in between the skin and meat to cook it with extra flavor.