Appears in Cook's Illustrated January/February 2021, America's Test Kitchen TV
Spatchcock a bird and slide it under the broiler. While it cooks to juicy, crispy-skinned perfection, use our novel method to whip up a luscious, savory gravy.
We found that the key to getting a whole chicken on the table in a reasonable amount of time was broiling, not roasting. Spatchcocking the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed...