Samin Nosrat’s Crispiest Spatchcocked Chicken

I’ve made this two Sundays in a row! The one pictured below I added a homemade rotisserie chicken seasoning to, in addition to salting the bird overnight. She came out ::perfect::. I’ve also been roasting parboiled carrots and potatoes from the CSA with the chicken, opting to toss them in chicken schmaltz, lemon juice, salt, pepper, and oregano. Let those puppies cook in the chicken juice and fat and you have yourself a real meal.

If you don’t already have a copy of “Salt Fat Acid Heat”, run, don’t walk to your nearest bookstore. I can’t tell you how much that book—with its warmth, kindness, humor, and goodness—has upped my cooking game.