Adobo Roasted Spatchcock Chicken
Chef Matt Pierce
½oz Adobo Blend
1ea Sunday Roaster Hen
2tbsp Yellow Mustard
Preheat your oven, Kamado Grill, Kettle, pellet grill, or whatever kind of contraption you’re using to cook to 350.
Score both sides of the backbone to create guidelines. Using poultry shears, cut out the backbone.
Pat the cavity dry and score a line in the middle of the breastbone.
Flip the chicken and press down so the breastbone splits and the chicken is now flat.
Rub mustard on both sides. This is the medium to allow the Adobo to stick to the bird.
Sprinkle a generous amount of Adobo all over the bird.
Cook for 1-1.5hrs. Turn the heat to 400f for the final 15min. The thickest part of the thickest part of the bird should be 165f and the leg meat should be easily pulling easily from the bone.
Let rest for 15-20 min before carving.
When done, do not discard the bones. Add it to a pot of water with thyme, bay leaf, crushed red pepper flakes, carrots, celery, and onion. Simmer for 2 hours to make a great bone broth. A generous pinch of Herbs Provence goes great in that broth.