Sometimes, a lady needs to know how to behead a chicken.
Thankfully, chefs Tony Maws and Kenji Lopez-Alt can help with that. They can also help you settle the age-old debate: how to roast the perfect bird.
We match up traditional truss-roast (think: cover of Better Homes Magazine) with spatchcock (think: manhandled meat) to see which method is best.
Looking for a more in-depth recipe? Check out Kenji’s post on Serious Eats, here.
