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The fancy (organic, free range, no solution) chickens were on sale at the butcher so I bought one spatchcocked. I have heavily kosher salted the skin and sprinkled on a tiny bit of black pepper. IT has been sitting in fridge for 36 hours to dry out the skin.
I have RO with a tiny amount of cherry on the egg right now.
Question is, how do I cook it? I was thinking in a cast iron pan, flipping once, indirect at 450 for an hour? Will that overdo it since it is spatchcocked? Guidance please!