Spatchcocked roast chicken with jus

Spatchcock the whole chicken: cut out the wishbone, cut up both sides of the backbone with kitchen shears and remove it, crack the ribs flat. Leave the keel bone in.

Lay the bird on a baking sheet. Rub with olive oil and plenty of salt and pepper.

Roast at 400F with convection, without touching or basting, until the skin is dry and blistered.

Take the bird out to rest. Pour the fat off the baking sheet, leaving the browned solids stuck to the bottom.

Add plain water to the baking sheet.

Set the baking sheet on the hot stovetop and scrape up the brown bits with a wooden spoon; boil a few minutes until the liquid turns from translucent tan and chunky to opaque amber and smooth.

Transfer to a small pot and reduce by about half, until a little thick and glossy, a light loose gel.

Serve the chicken with the jus for dipping.