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Removing the chicken’s backbone lets
you open it like a book, flatten it, and cook it
in half an hour at high heat. Ask whoever is
at the meat counter to do this for you-you
want it “spatchcocked” or “butterflied.” To do
it yourself, all you need is a pair of sharp kitchen shears to remove the backbone (watch me do
it!). Almost any vegetable will roast in the
same amount of time as long as it’s cut into
two-inch pieces; I've used winter squash, beets, potatoes, leeks, etc.
This recipe is from my book, Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
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Check out my newest book, That Sounds So Good!
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