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Put breast-side down and cut along both sides of the backbone with kitchen shears; pull it out and save it for stock. Turn the bird over, press hard on the breastbone with the heel of your hand until it cracks and the bird lies flat. Pat the skin bone-dry with kitchen paper.
Dry skin is what blisters and chars. If the bird was wet-brined or frozen, leave it uncovered in the fridge for a couple of hours.
- Chicken
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