Prosciutto-Wrapped Chicken with Fennel
Flattening a whole chicken (a technique called spatchcocking) helps to put this roasted chicken dinner on the table in a hour, while wrapping the bird in salty prosciutto imparts irresistible flavor.
Everyday Food, March 2013
Gallery
Credit:
Jonathan Lovekin
Recipe Summary
Ingredients
Directions
Cook's Notes
This chicken is spatchcocked, a funny-sounding term that means removing the backbone and flattening the bird. This way, it cooks in about half the time!
Here's how to do it: Use kitchen shears to remove backbone (save for stock). Flip the chicken over. Press firmly on the breastbone, cracking it, to flatten.