A Butter Pat Test Kitchen Recipe.
1 tsp Olive Oil
Preheat oven to 375ºF
Prepare the bird by removing it from any packaging, drying thoroughly and allow to sit in a pan, uncovered in your fridge for up to 24hrs. Minimum 4hrs.
Once rested and dried, with a pair of kitchen shears or sharp scissors, remove the backbone of the bird. This is known as "spatchcock." This will allow your bird to cook more evenly and have a crispier exterior.
Place the bird breast side up and apply the olive oil on the entire bird. Sprinkle with a bit of kosher salt.
Place skillet in the middle rack of your oven uncovered for at least 1.5hrs. The internal temperature of your chicken should read 160-165ºF.
Remove skillet from oven and allow to cool for at least 15min. Carve and plate up or pull apart -- it's time to eat! Serve with hot Dinner Rolls and Roasted Veggies.
COWBOY CAULDRON PIZZA
As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using a cast-iron pan as a de facto pizza stone. Consider these grilled pies, especially with a handful of fresh basil and other goods from the garden, your new go-to for summer.
DOGWOOD FARM ASPARAGUS TART
After a long cold winter, there are few fleeting rites of spring as joyful as a bunch of bright asparagus. Chef Harley Peet used to live on this seasonal tart’s namesake farm in Maryland, where his restaurants still source their eggs and vegetables.
STRAWBERRY COBBLER WITH BLACK PEPPER-CORNMEAL BISCUIT
Finally! Spring brings strawberry season, and we’d be lying if we said we haven’t been waiting all winter to pluck a few pieces of fruit from the garden and, eventually, bake the excess into turnovers, cobblers, and pies. This recipe from Milk Glass Pie’s Keia Mastrianni has all the charm of her Southern home in North Carolina, and best of all, captures that sweet, so-needed feeling of warmer days ahead.
Shop All Cookware
Got this recipe from a friend? Sign up below so you never miss a recipe.