Spatchcocked Chicken
Description
We've cut the backbone out of our juicy, pastured chicken. All you need to do is press down on the breast bone to flatten the bird, and you have yourself a spatchcocked chicken, ready for grilling, roasting, or searing in a cast iron pan. Why spatchcock? Crispy skin and shorter cooking time! The even shape makes it easier to cook, and with the heat hitting all sides more evenly, you get maximum crispy skin coverage. Backbone not included.
Naf’s Tips
- Grill: Sear over high heat, then transfer to a cool side ("indirect heat") to continue cooking until meat is tender.
- Oven/Roast: Rub with your favorite herbs, spices, and oil. If you want really crispy skin, refrigerate, unwrapped, overnight to let the skin dry out a bit. Roast at 450 for ~45 minutes, or until juices run clear.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
