Recipe

Step 1: Preheat oven to 350°F.

Step 2: Clean and rinse bird. Using poultry shears, cut through the flesh and bone along either side of the backbone from tail to neck to remove backbone. Press on the breast to flatten.

Step 3: Lay spatchcocked bird over pile of fresh thyme and rosemary on roasting rack. Massage with olive oil and sprinkle with salt and lots of black pepper.

Step 4: Place in oven and roast until juices run clear. Serve in joints with porcini risotto and saute?ed greens like Swiss chard, kale, broccoli rabe, mustard greens or spinach.

Makes 4 to 6 servings