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How to Spatchcock Poultry PDF Print E-mail

Spatchcocking or flattening poultry is a classic technique commonly used by chefs. This method of removing the backbone from chickens, turkeys and other poultry prior to roasting or grilling allows for juicier and faster cooking. And, it's easy to do with a good pair of kitchen shears.  If you don't already have a pair, get the Wusthof Gourmet 2-Piece Cutlery Utility Set.

 
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