Spatchcocked roast chicken with Mexican flavors

Stand the chicken on the neck end and cut down both sides of the backbone with kitchen shears about halfway; break open and cut that piece away.

Cut the rest of the backbone out through the rib bones with shears or a large knife, opening the bird by hand and snipping the last skin free.

Press down with body weight to flatten until the sternum cracks; on a smaller bird pull the sternum and cartilage out.

Zest the lime.

Chop the chiles de arbol fine, like chili flakes.

Slice the six garlic cloves, then rock-chop them together with the chiles and lime zest into a very fine mixture.

Set aside about a tablespoon of the mixture for the sauce.

Loosen the skin from the breasts and thighs with two fingers without tearing it.

Push the flavoring mixture into the pockets under the skin and work it down.

Sprinkle one tablespoon of Diamond Crystal salt evenly over the inside, flip, and another tablespoon over the skin side.

Set the bird on a rack over a foil-lined rimmed baking sheet and refrigerate uncovered 24 hours to dry brine.

Heat the oven to 450 degrees. Drizzle the skin with a little oil and brush it over evenly; cover generously with black pepper.

Roast on the middle rack 45 minutes before checking; a smaller bird needs less time.

Bring the three cups of chicken broth to a boil over medium-high heat with the reserved tablespoon of flavoring mixture, then drop to a brisk simmer and reduce by half.

Roast until the thickest part of the breast reads about 150 and the thickest part of the thigh about 170; this bird took almost 55 minutes total.

Rest 5 to 10 minutes, no less than five, loosely tented with foil; it can be held about 20 minutes.

Taste the reduced broth, raise the heat and whisk in three tablespoons of butter, then about a teaspoon of Worcestershire sauce.

Carve: cut just to one side of the sternum down the length, take off the leg and thigh portions, separate leg from thigh and halve the thigh, cut the wing off with a portion of breast, halve the remaining breast, and reassemble on the platter.

Surround with lime wedges and pour the sauce over, or serve it in a sauce boat.