I have a question about the recipe "Spatchcocked and Braise-Roasted Chicken" from Amanda Hesser. My bird is a bit bigger than the one in this recipe (nearly 6 pounds). How much would you increase the cooking time for each additional pound?
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Amanda is a co-founder of Food52.
Hi Nicole, I'd give it another 10 to 20 minutes.
To clarify, I mean another 10 to 20 minutes total, not per pound.
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