Spatchcocked Chicken

Description

We've cut the backbone out of our juicy, pastured chicken. All you need to do is press down on the breast bone to flatten the bird, and you have yourself a spatchcocked chicken, ready for grilling, roasting, or searing in a cast iron pan. Why spatchcock? Crispy skin and shorter cooking time! The even shape makes it easier to cook, and with the heat hitting all sides more evenly, you get maximum crispy skin coverage. Backbone not included.