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People have been enjoying delicious whole chickens for years. However, you usually have to make sure you have plenty of time to cook it. This brilliant trick is about to change the way you cook a whole chicken forever.

The Trick For Cooking A Whole Chicken In Half The Time Is: 

Spatchcocking is removing the backbone of the chicken and flattening the chicken so that its legs splay out. When it lays flat, the cooking time is cut down to a mere 30 minutes. Here is how it is done:

The Ingredients To Gather: 

• 1 whole chicken
• 1½ tablespoons  rosemary, oregano, and thyme, plus 1 extra sprig of thyme
• 2 lemons
• 1 clove garlic
• 1 spring onion or scallion
• 3 tablespoons olive oil,
• Lots of kosher salt and pepper
• 2 cups  button, cremini, or oyster mushrooms

The Step By Step Directions To Follow: 

1. Take  chicken out of  refrigerator  30 minutes before,  rinse,  pat until dry.

2. Heat  oven to 425° F.  Put skillet or sauté pan inside it.

3. Combine herbs, lemon zest, garlic,  onion,  pulse until mixture is very fine. Add olive oil, pinch of salt, pepper, pulse until it becomes  paste.

4. Put it breast-side down on  cutting board with  neck end closest to you.  Trim any excess skin and fat from  opening of  neck cavity.

5. Remove  backbone by cutting along each side of it from neck to  butt.

6. Splay open chicken. Use the heel of a sharp knife at  neck end of  chicken to make a 1-inch cut on each side of  keel bone. Bend the bird back, splaying it open like a book.  Cut  membrane along  center of chicken to expose  keel bone,  cartilage. Run your thumbs up,  under both sides of the cartilage until it separates from  breast.  Pull out  cartilage,  keel bone.

7. Flip over  chicken so it's breast-side up,  loosen  skin from  legs, thigh, breast meat. Spread  herb paste under  skin,  into an even layer.

The Additional Steps To Follow:

• Get your skillet or pan out of the oven and place it on a burner turned to high.
• Make sure to add salt to each side of your chicken. Place the rest of your oil into your pan and make sure it coats the pan well. Place your chicken in your pan so that the skin is facing downward. Allow to cook for two to three minutes and then place it in your oven.
• Allow to roast for about half an hour.  If the skin doesn't get crispy oven, cook it on the stove for one or two minutes more. Allow it to rest for approximately ten minutes or so.
• Combine your mushrooms with the leftover fat from your chicken, and allow it to cook on your burner on medium high. Then top with thyme and allow it to cook until it reaches desired crispiness.

Finished!

This whole chicken using the ‘spatchcocking' trick is so easy and works so well, you may want to cook a whole chicken more often. Have you used this trick for making a whole chicken yet?

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Article Source: Thrillist