Want skin so crispy it shatters like a potato chip? Finish under the broiler. About two minutes before the chicken is done, switch the oven to high broil. Watch it like a hawk—broilers are the aggressive cousins of ovens, and they will set your garlic on fire in seconds. Rotate the pan once for even bronzing. The result is almost obscenely crisp. Serve it with a smug smile.
And finally, don’t throw away the backbone if you spatchcocked. Throw it in a freezer bag. When you have three or four, boil them with onions and celery for thirty minutes. You’ll get a stock that tastes like liquid gold. You went from a raw bird to a crispy masterpiece and future soup, all without a carving knife. You didn’t just roast a chicken. You conquered it. Now go eat your trophy pieces.
