NEW YORK, NY – “If I had a dollar for every time someone at Bon Appétit raved about a spatchcocked chicken, I’d be a wealthy woman. Add to that our enthusiasm for deploying the technique on a Thanksgiving turkey, and I might just quit my day job. But even after years of hearing all that’s good and glorious about the flattened, backbone-less version of the bird, I never thought to try it at home. ”
