Have you heard of spatchcocking a chicken before? Kind of a funny name, I know, but it refers to the technique of cutting out the backbone and cooking a whole chicken flat. Let me tell you, it will revolutionize how you think of cooking a whole chicken–a spatchcocked bird cooks in less time, more evenly, and all of that delicious skin is able to brown. … Continue reading Spatchcocked Adobo Chicken