other hand, is simple. The legs nearly fall off all on their
own, requiring just a little tug and a single slice with the
knife. Rather than having to flip or turn the bird to get at the
wings, the laid-flat breasts expose them to you, making it
easy to get them off without having to lift the chicken from
the board. Even the breasts are easier to remove from the
carcass, as it lies completely flat and still while you work.
Advantage 5: Extra Bones = Better Gravy
It’s always possible to make gravy or “jus” with nothing but
canned chicken stock and drippings, but gravy is so much
better when you have some real bones and meat to work
with. Normally that means using the neck and giblets to
flavor the broth while the bird roasts. You can still do that.
But this way, you can add the entire bird’s back to the mix,
resulting in a far more flavorful broth.