Italian Spatchcock Chicken

Cooking a whole chicken is a basic kitchen skill I encourage everybody to master, and spatchcock or "butterfly" is an effective way to do it, cooking both more evenly and in less than half the time.

Ingredients: Whole chicken, 1 pack Tutti Italian Blend, kosher salt.

Clean and pat dry whole chicken Breast down, use kitchen shears to remove spine. Use sharp knife to slice top of breastbone laterally; bird will now lay flat with pressure. Combine 1 Tutti Pack with 2 TBPS kosher salt and cover all surfaces of bird. Let sit 4 hours to overnight.

Preheat oven to 350 and cook in roasting pan for :45 - 1:15 minutes depending on size of bird.

Aim for an internal temperature of at least 165 Fahrenheit. Carve and serve with seasonal vegetables.