🍗 The Ultimate Chicken Cooking Hack from London’s Best! 🔥 Big shoutout to Fowl Restaurant for teaching me the game-changing way to cook chicken: Spatchcocking & brining! 🙌 Spatchcocking isn’t just a fancy word—it means quicker, more even cooking. No more dry chicken parts while waiting for the rest to catch up! 🕒 Brine Tips: - Brine for at least 8 hours, but don’t go over 24 hours, or it might get too salty. 🌡️ Cooking Tips: - Aim for an internal temp of 60°C+ (140°F+) in the thickest part. It’s not an exact science, so don’t stress if it goes over 70°C—it’ll still be juicy! After resting you’ll almost certainly be over 70°c which is where you want it. Note: in the restaurants they will go higher to comply with legal guidelines, but this is how I do it at home. - When I say cook on “high,” I mean the highest temp because my oven needs all the help it can get! But if your oven’s a beast, you might need to turn it down a bit at the end. No worries though, it should only take about 30 minutes. Just keep an eye on it to avoid any mishaps. 💡 Bonus Tip: BTW, this is also a killer way to prepare chicken for the BBQ. Perfectly cooked, every time! 🔥🍗 Want the deets on making the perfect gravy or mash to go with it? Drop a comment and let me know! 👇 #ChickenPerfection #CookingHacks