Bull Spatchcock chicken

[Threadcutter]

I bought one of those (not the one you linked to) and I’ve yet to remember to try it on chicken.

I haven’t been following this thread closely, but it could be a sausage “pricker” (don’t know the official name). They’re used to get air bubbles out of sausage after the casings are stuffed.

 

[Pacman]

It just dawned on me that when I roast pork shanks, I thoroughly poke holes the skin (I used an old trussing needle) so that the pork skin doesn't shrivel up and turns into crispy pork cracklings. I don't see why the same wouldn't work with poultry skin.

 

[SmokeOCD]

I used to jaccard chicken for better skin, it's noticeably better. But when higher heat and some baking powder will work, why take the hard route?