Spatchcocked roast chicken

Snip out the spine with kitchen shears and remove the giblet packet; keep the spine and neck for stock.

Snip the cartilage at the base of the breasts, crack the bird open flat and pull out the keel bone.

Tuck the wings behind the breasts.

Optionally coat lightly in salt all over and leave uncovered in the fridge overnight to dry the skin.

Rub lightly with vegetable oil. Line a rimmed baking sheet with foil shiny side up and dust with a layer of baking soda.

Roast at 450F, rotating once or twice, until the thickest part of the breast reads 155F and the thigh 175F. A butterflied bird can be done in as little as 25 minutes.

Cool completely before breaking down the leftovers.