Spatchcock Chicken

Preheat oven to 500 degrees.

We're going to cut the backbone out of the chicken with kitchen shears and then we're going to flatten the chicken.

We're going to rub olive oil on the chicken and then season it liberally with salt and pepper and add the chopped herbs.

We're going to put it on wire racks placed inside rimmed baking sheet. And set a timer for 20 minutes to check on progress.

While the chicken is cooking we're going to make the jus. We'll take the backbone that we cut out of the chicken and cut it into 4 or 5 pieces and we're going to brown it in a large deep sided skillet with a tbsp of avocado oil or EVOO. We want to let it brown to build some flavor.

We'll add the onion, the garlic and let those hang out for a couple of minutes and then we'll add the celery, carrots, bay leaves, stems from the herbs, a cup of water and a cup of wine.

We'll let this simmer while the chicken is roasting.

I pull the chicken out of the oven once it hits 150-154 breast temp. Because it will continue to rise and the thigh temp will be about 164-165 and it will also continue to rise. Time to achieve this temp varies by oven and the beginning temp of the chicken, but it will be somewhere around 35-40 minutes.

To finish the jus, we'll strain out all of the solids/ goodies with a fine mesh strainer and then we'll add the finishing touches. Add a tbsp of cold butter, a couple of tsps of tamari and fish sauce and the juice from half a lemon. Salt and Pepper to taste.

Enjoy!