Spatchcocked roast chicken slathered in herb mayo, with a light chicken jus

Spatchcock the chicken: cut out the backbone with poultry shears, turn it over and push it flat so the breast becomes the thickest part and the legs cook at the same rate.

In a cup that just fits the hand blender head, spoon in about half to three quarters of a cup of mayonnaise.

Add parsley, sage, rosemary and thyme, a couple of garlic cloves, a pinch of MSG and salt (about 8 to 1), black pepper and lemon zest grated on a microplane.

Add scallions and blend to a herb mayo with the hand blender.

Rub the herb mayo all over the chicken with your fingers and splay it out on the roasting tray.

Insert the probe through the thickest part and roast on the center rack of a 425 degree oven until the breast reads 145, about 45 minutes; carryover takes it to around 150 to 155.

For the jus, lightly brown diced onion, celery, carrot and the chopped chicken back in a little olive oil for a couple of minutes, just taking off the raw edge.

Add parsley with its stems, sage, rosemary and thyme and a couple cups of chicken stock; bring to a boil, then a bare simmer until the chicken is done.

Check the breast at 145F and the thighs above 170 (182 here); rest the chicken about 10 minutes.

Strain out the aromatics and chicken pieces; add a squeeze of lemon and a touch of soy sauce, bring to a simmer, then simmer in a few pats of butter to emulsify. Leave thin as a jus.

Carve: take off the legs at the joint, separate thighs and drumsticks, trim the sides of the breast, split down the middle and halve each breast. Finish with parsley and the jus.