We love raising our own food and their is nothing more succulent than our farm fresh chickens. One of our favorite ways to make it is also one of the simplest. We spatchcock our chicken (see below for explanation of spatchcock) and rub it all over with The Quail & Olives Lemon Co-Milled Olive Oil and Big Sur Salts Pico Blanco Sea Salt, which we have finely ground.
We then whole roast it in the oven at 425 degrees for approximately 40-50 minutes, until the internal temp is 165 and all the juices run clear. (Use a large roasting pan and place in the middle of the oven for best results).
**Important note: Always be sure to have a meat thermometer when cooking meat. It is extremely important to make sure that the internal temp of the meat you are cooking is in the proper range for that particular meat.
When you are done, be sure to save all extra meat, bones, fat and skin (and all leftovers) to make a proper chicken stock with. You can place in a freezer bag and freeze for later use if you will not be making a stock immediately.
Would you like to purchase your own Farm Fresh McFam Farm Chicken? If you are local, email us at firstname.lastname@example.org to get yours. For local delivery only at this time.
Spatchcock is a method of preparing the chicken for cooking. Spatchcocking involves removing the entire backbone so that the bird can be opened out flat. Spatchocking the bird results in a shorter cooking time.