15 lb bird sourced for $4. Baked @ 450 degrees for 2 hr 20 min. Internal temp of too high. Skin was perfectly crispy. Prep was simple. Used garden clippers to get through the bone as the kitchen shears were weak sauce for the spatchcock prep. After coming out of the fridge, rinsed with water, ran out of paper towels, dapped dry-ish with a few napkins. Separated skin from breast, rubbed down with veggie oil and sprinkled with ground maldon salt and fresh cracked pepper. Despite being a little over done, the breast was surprisingly moist enough. The dark meat was slightly dry which I loved the texture of. 10/10 would over cook again.
by ShroomyEmpress