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Spatchcock Chicken
50 min480 cal44g protein34g fat1/4 chicken
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Remove backbone, flatten. Salt heavily. Roast at 450°F for 40-45 min. Crispy all over.
Ingredients
- Whole Chicken1 piece
- Salt1 tbsp
- Beef Tallow1 tbsp
Steps
- 1Cut along both sides of the backbone with kitchen shears. Remove backbone.
- 2Flip chicken and press hard on the breastbone to flatten.
- 3Season heavily with salt on both sides. Rub with tallow.
- 4Roast at 450°F on a sheet pan for 40–45 minutes until skin is deeply crispy and thigh reads 165°F.
- 5Rest 10 minutes before carving.