If you have ever wondered how to get your whole chicken to cook faster in the oven without breaking the whole thing apart, this is the technique for you: spatchcocking. This was made popular with the "Chicken Under a Brick" technique that people were doing about 10 years ago, but this part stayed around. Here is a video that shows you how to do it.
In the video, I use Shun shears. Technically you should use poultry shears for this, but I've not had an issue. And these shears have been with me for probably 10 years. I even went in to a dumpster after them once when they were mistakenly tossed in because I love them so much (but that's another story for another day). Here is a link to them if you would like to buy them yourself.
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