...which means I get to butterfly chickens! I've always wanted to do this. I butterflied my first chicken last night, and then marinated it in a mix of mustard/herbs/garlic/butter. I roasted it at high heat...and well, it was OK. It was very moist, but I wanted crispier skin. Next time, I'll try broiling it, like, 8 inches from the coils. I think then the butterflied chicken will be what I want it to be. And if not, then we're breaking up.
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