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Butterflying, also known as spatchcocking, requires cutting open a whole chicken and removing the backbone and breastbone so that it can lay flat on the barbecue. A butterflied chicken cooks more quickly and evenly than an intact bird. This recipe calls for the chicken to be marinated in buttermilk for a moist and tender meat.
Yield: Serves 6.
July 02, 2019
356 calories, 9.4 g fat, 63.1 g protein, 0.5 g carbohydrate, 0 g fibre, 339 mg sodium