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Spatchcocking a chicken

by Tom Hill, Head Butcher at Turner & George

Spatchcocking a chicken is really easy. It involves cutting the backbone out from the chicken and then flattening it. This helps reduce the cooking time of a whole chicken in the oven or on the BBQ.


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Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
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