4. Repeat the same process with other chicken pieces and potato slices. Make sure the toothpick holds the meat and vegetables properly and does not just pierce them. 5. In a frying pan, heat some oil ...

To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out ...

To butterfly the chook: Using kitchen shears or a sharp knife, cut through the backbone of the chicken from neck to tail. Flip the chicken over so it sits skin-side up and press down firmly to ...

Chicken au poivre is one of those dishes that feels fancy, but is surprisingly easy to make. It’s perfect for a quick weeknight dinner or even a special-occasion meal. Inspired by the classic steak au ...

Making your own baste and spatchcocking a chicken yourself is always better than the store-bought variety. And it’s quick and easy.