Spatchcocked Chicken

Our answer

Nigella's Chicken With Garlic Cream Sauce (from COOK, EAT, REPEAT) roasts a spatchcocked (butterflied) chicken and then serves it with a delicious but easy to make sauce. Spatchcocking involves removing the backbone and flattening out the main body of the chicken, so that it cooks quickly and evenly.

When Nigella describes the process for spatchcocking she says, once the backbone has been cut away, to "remove it, leaving it in the tin". This means to remove the backbone from the body of the bird, but leave the backbone itself in the roasting tin. The backbone should be roasted in the tin with the chicken as it will help to create more chickeny juices, that are then added to the sauce. You can discard the cooked backbone once the chicken has roasted, but we would suggest putting it in a bag in the freezer and using it for stock at a later date.