Spatchcocked roast chicken with pan jus

Turn the chicken back side up and cut out the spine with kitchen shears along either side; keep the spine for the sauce.

Flatten the chicken skin side up on a cutting board by pressing firmly on the breastbone.

Set a wire rack in a foil-lined rimmed baking sheet; place the chicken with the breast in the center and the legs toward the edge.

Drizzle with about a tablespoon of oil, season generously with kosher salt, pepper and herbs, and rub over all surfaces.

Roast on the upper middle rack of a 500F oven, legs to the back; convection for the first 15 to 20 minutes improves browning. Check after 20 to 30 minutes; done in about 45, when the thickest part of the breast reads 150F and the thigh joints at least 170F.

For the sauce, heat a tablespoon of oil in a saucepan over high heat until shimmering; saute the spine cut into one-inch pieces until brown, about three minutes.

Add the onion, carrot and celery and cook, stirring, until they begin to brown, about three minutes.

Add the bay leaf, deglaze with the vermouth or sherry and the water, scraping up the brown bits with a wooden spoon.

Simmer about 20 minutes, strain out the solids, return the liquid and reduce to about a third of a cup.

Off the heat, whisk in a little soy sauce, lemon juice and butter.

Tent the chicken loosely with foil and rest about five minutes.

Carve: separate each leg from the body, split drumstick from thigh at the joint, split the breast through the sternum with a heavy knife, trim off rib bits and halve each breast.