Grilled Spatchcock Chicken with Dijon and Rosemary
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
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Save the bones after carving to parlay into a smoky, rich chicken stock. Place them, including the backbone, in a pot; cover with water. Add aromatics (try carrots, celery, and half an onion) and simmer 1 hour. Let cool, then strain and refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
TO ROAST THE CHICKEN:
Follow step 1, then place it on a baking sheet fitted with a wire rack. Cook in a preheated 425°F oven for 45 to 50 minutes, or until a thermometer inserted in the thickest part of the breast reads 160°.