Duck-Fat Roasted Chicken with Spatchcock Technique

Ingredients

• 1 Whole chicken (3-4 lbs)
• 3 tbsp Duck fat, melted
• 1 tbsp Kosher salt
• 1 tsp Black pepper
• 4 cups Sourdough bread, torn into chunks
• 2 Shallots, quartered
• 4 Garlic cloves, smashed
• 1 cup Grapes or cherry tomatoes, halved
• 1/2 cup Chicken stock
• 1 tbsp Fresh thyme leaves(optional)
• 1 tbsp Dijon mustard(optional)
• 1 Lemon, halved(optional)

Instructions

1. 1

   Pat the chicken completely dry. Using kitchen shears, cut out the backbone by snipping along both sides of the spine. Press the chicken flat with your palms until the breastbone cracks. (15 minutes)

2. 2

   Rub the entire chicken, including under the skin, with 2 tbsp duck fat, salt, and pepper. Let it rest at room temperature while you prep the bread salad. (10 minutes)

3. 3

   Preheat oven to 450°F. Toss bread chunks, shallots, garlic, and grapes with remaining 1 tbsp duck fat, Dijon, thyme, and stock in a large cast-iron skillet or roasting pan. (10 minutes)

4. 4

   Place the chicken skin-side up directly on top of the bread mixture. Roast for 45-55 minutes, until the skin is deeply golden and crackling and the thickest part of the thigh reads 165°F. If the bread browns too fast, tent with foil.

5. 5

   Transfer the chicken to a cutting board and rest 10 minutes. Squeeze lemon over the bread salad, toss to soak up the drippings, and season to taste.

6. 6

   Carve the chicken into halves or quarters and serve over the pan-dressed bread salad.