How to Spatchcock a Whole Chicken for an incredible WHOLE BIRD cooking experience.
- Place chicken breast-side down, with the legs towards you.
- Using sturdy scissors or poultry shears, cut up along one side of the tailbone (parson's nose) and backbone, cutting through the rib bones as you go.
- Open the chicken out and turn over.
- Flatten the breastbone with the heel of your hands (as though you are giving CPR) so that the meat is all one thickness.
Grease a cast iron pan or a glass oven baking dish with pork lard generously. Season the bird under and over the skin. I like to use creole, indian or various spice rubs, but anything you enjoy spice wise is game here. There are no seasoning rules here. Dry rubs, fresh herbs blended in melted pork lard or bacon grease or ghee. Whatever you like. Then make sure you lotion the bird up all over the skin with more pork lard or fat of your choosing, preferably an animal fat - no plant oils.
Cover the bird with a parchment paper blanket and then tuck in the paper on all sides. Bake at 450 degrees for 40 minutes. Now unwrap the bird & broil on a lower rack for 15 minutes uncovered. BOOM! Eats like amazing FRIED CHICKEN!