Cooking a whole chicken is a great idea. You get plenty of meat - both light and dark - and can make delicious and healthy chicken stock for soups or sauces afterwards. But who has time to cook a whole chicken? Chickens take hours to cook because they are fairly big and round. This is not the case for our flattened chickens, they cook a lot faster! Flattened chickens, also called “spatchcocked”, have the backbones removed so that they can be butterflied open and cook much faster. Our friends at Marc Caron Farms raised these chickens without any steroids or hormones and fed them only a vegetarian diet. They also hand-cut and air-chill their chicken so that they maintain their flavour and texture, and do not shrink during cooking.
COOKING TIP: Because these chickens are flattened, you have a lot of different options for cooking. Yes, they can be roasted in the oven just like regular chickens and will take less time to cook but because they are flat, they can also be cooked on the barbecue. Regardless if you opt for the oven or BBQ, make sure you're checking the internal temperature of both the breast and the thickest part of the leg so every piece is cooked to perfection. The goal temperature is 165°F throughout.