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The world of fermentation.
Spatchcocking a chicken—that is, cutting out its backbone and opening up and flattening the bird—allows for even browning and relatively quick cooking because all of the meat is on the same plane. For this spatchcocked bird, we make a simple glaze with fruity, tangy-sweet mango chutney mixed with butter for richness, ground ginger for warm spiciness and turmeric for savoriness and golden color. If your mango chutney is especially chunky, mash it with a fork or spoon to break up the large pieces of fruit. The glaze mixture does double duty here—a portion is set aside for combining with cilantro and lemon juice just before serving to make a sauce to serve at the table. An herbed grain pilaf or steamed basmati rice is a perfect accompaniment.
tablespoons (½ stick) salted butter, cut into 4 pieces
teaspoon ground ginger
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