A perfectly roasted chicken to hard to beat…with its crisp, salty skin, and moist tender meat. But unfortunately, most people’s chicken comes end up with skin that is either pale or burndt, and legs are perfectly cooked and breast meat that tastes like cardboard. How do you avoid this? The answer is spatchcocking!
Get the recipe: https://www.marthastewart.com/953786/roast-spatchcocked-lemon-chicken
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
http://www.youtube.com/user/everydayfoodvideos
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