Removing a chicken's backbone—a technique called spatchcocking (or butterflying)—ensures juicy meat and golden crisp skin in less time than roasting a whole bird. Although it does require some simple knife skills, it's the best and fastest way to roast a chicken. Plus, you can save the backbone to make a great chicken stock. This is the kind of sheet pan dinner you'll want to make all fall and winter long.
See original recipe: http://www.myrecipes.com/reci...
For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.
Are you the original author? Claim your page on BigOven to get more exposure in our apps.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (710g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 1114 | ||
Calories from Fat: 685 (61%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 76.1g | 101 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 31.5g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 378mg | 116 % | |
Sodium 670mg | 23 % | |
Potassium 1192.8mg | 31 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 4.1g | ||
Protein 95.9g | 137 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1114
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.