|Spatchcocking a chicken|
I usually spatchcock two of them: I take them out of the bag, put the neck, heart and gizzard in the stock pot, set the liver aside, rinse and dry the chicken well, take a pair of kitchen scissors and cut up each side of the backbone, which then goes in the stock pot, too. Flatten out the birds, season and put the two of them in a 9x13-inch glass casserole, put in a 450-degree oven for 45 minutes or until the juices run clear. They come out beautifully brown and easy to carve.
|The cooked, flattened chicken|
I usually fry the livers in a little olive oil, seasoned with salt, pepper and garlic, then eat them on toasts. If you don't have a cholesterol problem, they are good for you, high in iron and other nutrients: thiamin, zinc, copper and manganese, and Vitamin A, Vitamin C, Vitamin B6, Vitamin B12 and folate.
The entire process usually takes me about an hour and a half, not counting the time it takes to simmer the broth.