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Reverse spatchcocking a chicken

by Tom Hill, Head Butcher at Turner & George

Reverse spatchcocking a chicken involves cutting through the breast bone and then flattening it out, as opposed to normal spatchcocking, where you remove the backbone. Reverse spatchcocking is usually used in Europe but both methods reduce the cooking time of a whole chicken and keeping it on the bone helps prevent it from drying out.


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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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