food-milkstreet-chutney_spatchcock_chicken_96430.jpg
This image released by Milk Street shows a recipe for chutney-glazed spatchcocked chicken. Spatchcocking, or butterflying, involves cutting out a bird’s backbone so it can be flattened. This allows the chicken to brown evenly and helps the glaze stay put. Their simple glaze mixes tangy-sweet chutney with butter and turmeric. Citrus juice added to a portion of the glaze before cooking makes a bright dipping sauce. (Milk Street via AP)
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