Fast food tries to fool us about chicken. Ask a poultry farmer to point out the nugget on a Cornish Cross and watch what happens. Request that a butcher pack you up a bag of chicken “fries” and you’ll receive something a little different than what Burger King offers.
Great chicken doesn’t need marketing—nor does it need to be dunked in a deep fryer to taste incredible. That’s why, right now, you should remind yourself about the wonders of exceptionally prepared poultry with a whole-roasted chicken.
When you cook a chicken whole, you enjoy the variety of light and dark meats. You’re allowed to drop your utensils and eat the meat right off the bone. You gain more appreciation and a deeper gratitude for the animal because advertisers haven’t removed you from the visceral experience.
Cooking a whole chicken is a little tricky, but that’s where this recipe steps in. By spatchcocking the bird you help the meat cook more evenly (plus you get to walk around saying “spatchcock”). And by using a skillet and the weight of a brick, you help the luscious chicken skin roast to crispy perfection (and you sneak in an arms workout haulding the pan around).
Roast this whole chicken tonight. Savor the simple flavors. Dodge a duping from fast food marketing.