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Put breast-side down and cut along both sides of the backbone with kitchen shears. Pull it out, open the bird up, and press hard on the breastbone with the heel of your hand until you hear it crack and the chicken lies flat. Pat the chicken completely dry with kitchen paper, then season both sides generously with 2 tsp . Dry skin is crisp skin: any moisture left on it will steam instead of fry.
Save the backbone for stock. A flat bird cooks evenly and the skin crisps whole.
- Chicken
- Salt
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