Do you get bored with those bags of frozen chicken breasts? Want something that tastes and looks really rustic? Well why not super slow roast a chunk of chicken? This recipe requires butterflying the chicken...So what’s butterflying? It’s cutting a piece of meat so that it is in 2 equal pieces. When you’re using a whole chicken, butterflying means cutting out the spine and then the meat lays flat in 2 equal halves. You lose a little bit of the flavor that would come from roasting it with the spine in, but the spine can also be used to make a stock for Chicken Noodle Soup with your left overs.
