Poultry · Whole Bird
Spatchcock Roast Chicken
Spatchcocking (removing the backbone and pressing flat) gives you the crispiest skin and most even cook of any roast chicken method. Transformative.
Ingredients
Instructions
- 1
Cut out backbone with kitchen shears. Press flat. Pat very dry.
10 min - 2
Rub with butter under and over the skin. Season generously with dry rub.
5 min - 3
Roast on sheet pan at 425°F for 45–55 min until skin is deep golden and internal temp 165°F.
55 min
Whole Chicken
Whole Chicken
Rus-Men Farms · $5.00
Whole Chicken
Sweet Grass Dairy · $6.00
Chicken
Busy Bees Farm Market · $5.00
Dry Rub & Seasoning
Dry Meat Rub & Seasoning ~ Buckeye Dust
Brickhouse · $7.50
Dry Meat Rub & Seasoning ~ Red Rambler
Brickhouse · $7.50
Dry Meat Rub & Seasoning ~ Ridin’ Thyme
Brickhouse · $7.50
Dry Meat Rub & Seasoning ~ Sage Advice
Brickhouse · $7.50
Dry Meat Rub & Seasoning ~ Sand Bath
Brickhouse · $7.50
Dry Meat Rub & Seasoning ~ Sweet Morning Smoke
Brickhouse · $7.50
Dry Meat Rub & Seasoning ~ Tip’s Tso’s
Brickhouse · $7.50
Dip Mix
Busy Bees Farm Market · $4.00
Butter
Unsalted Butter
Sweet Grass Dairy · $12.50
Salted Butter
Sweet Grass Dairy · $12.50