“I’ll probably spatchcock the bird, too.”
That makes so much sense - more crispy skin and less cooking time.
I roasted a 6 pound 8 oz chicken this past week. She was HUGE, so I have lots of leftovers to make other ‘stuff.’
I used this recipe that is ‘Beau Approved:’
It calls for a smaller chicken, (4#) but even the 6#, 8oz. one was done (I temped it) in the same amount of time, which surprised me.
My niece raised the birds I have: 5-6 lbs. She tells me they are delicious, much more so than ‘commercial’ birds. I will be making chicken bone broth out of the carcasses (have some chicken feet to add for extra collagen/gelatin).
The recipes I plan on trying with my birds:
Perfect Roast Chicken
https://barefootcontessa.com/recipes/perfect-roast-chicken
Lemon & Garlic Roast Chicken
https://www.foodnetwork.com/recipes/ina-garten/lemon-and-garlic-roast-chicken-recipe-1943298
Keto Peruvian Roasted Chicken & Green Sauce
https://www.ibreatheimhungry.com/peruvian-roasted-chicken-green-sauce-low-carb/