Spatchcock Roast Chicken
For an exceptionally tender bird that roasts in a fraction of the time of a whole one, consider spatchcocking and brining your chicken. All you need to spatchcock a chicken is a set of sturdy kitchen shears. By snipping along the sides of the backbone, you can remove it, open up your bird and press it flat. A flat chicken allows the legs to get more direct heat for better browning and quicker cooking. If you have time, season the chicken with salt and pepper and chill it in the fridge, uncovered, overnight, a step called dry brining. This gives the salt time to dissolve and be drawn into the meat, resulting in juicy, well-seasoned meat as well as crisp, rendered skin. Roasting on a bed of aromatics infuses the chicken with flavor. Use whatever you’ve got on hand, from sliced onions or lemons to herbs like rosemary or thyme. Setup is key to avoiding cross-contamination, so before handling your raw chicken, gather everything you will need.
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