Step 7 of 16 · Weeknight Roast Chicken
Backbone out, flatten, same temperatures
Backbone out, flatten, same temperatures — step 7 of 16 in Weeknight Roast Chicken. Put the bird breast-down. Kitchen shears along both sides of the backbone; save the bone for stock.
Free food & cooking tip: Backbone out, flatten, same temperatures (step 7 of 16 from "Weeknight Roast Chicken").
Put the bird breast-down. Kitchen shears along both sides of the backbone; save the bone for stock. Flip, press hard on the breastbone until it cracks and the bird lies flat like a book. Salt as usual. Roast at 220°C / 425°F the whole time on a preheated pan or over the vegetables — typically 40–50 minutes for 1.6–1.8 kg, still to 74°C in the thickest breast and 80°C in the thigh.
Spatchcock is the weeknight cheat: more even heat, more skin exposed, no pale undercarriage. You lose the 'whole bird on a platter' look. You gain Tuesday. Do not spatchcock and then also run the two-temperature program for 90 minutes — you will dry it. Flat bird, hot oven, probe, rest 15 minutes anyway.
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