Chicken Spatchcocked

Introducing our Pure Pasture Farms Spatchcock Chicken - the easiest, fastest, and most consistent way to roast a chicken! No trussing required. In layman terms, spatchcocking means to remove the spine of a chicken and press down on the breast bone, so that the chicken lays completely flat during the cooking process. It sounds complicated, but it is actually incredibly easy and straight-forward.

Spatchcocking significantly reduces roasting time. And I mean, significantly. To the point where you can realistically roast a chicken on a busy weeknight. Since spatchcocked poultry cooks faster (more surface area, more heat exposure), this allows you to roast at higher temperatures, which also helps yield perfectly golden, crispy skin.

This product, like the rest of our products, is non-GMO and raised by on a regenerative family farm. There are no hormones, steroids, antibiotics, or other additives in our meats.

Slow Roasted Spatchcock Chicken Recipe

Ingredients:

• 1 Pure Pasture Farms Spatchcock Chicken
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried herbs (such as rosemary, thyme, or sage)

Instructions:

1. Preheat your oven to 275°F (135°C).
2. Place the spatchcock chicken on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the chicken, and season with salt, pepper, and dried herbs.
4. Massage the seasoning and oil into the chicken, ensuring it's evenly coated.
5. Place the baking sheet in the preheated oven and roast for approximately 2 to 2 ½ hours, or until the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the oven and let it rest for a few minutes before serving.

Enjoy the tender and flavorful slow-roasted spatchcock chicken with your favorite sides!

Note: Adjust cooking times and temperatures based on your oven's performance and the size of the chicken. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature.