🍗 The Ultimate Chicken Cooking Hack from London’s Best! 🔥 Big shoutout to @fowlrestaurant 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.