Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Do Your Best Chicken?

Spachcock a whole bird, rub both sides with plenty of olive oil. Liberally salt and pepper, crushed garlic and thyme sprigs under the skin. Loaf of sourdough bread cut in half, pulp sides up, chicken right on top of the bread, all on a big cast iron skillet. Whole thing goes into a 500*F oven for about 30-45 min. Pull the chicken off to rest and put the chicken soaked bread back under the broiler to crisp them up a bit. Cut them into croutons, slice the chicken, toss some arugula with some champagne vinaigrette, mix it all together, and devour it.

That's if the croutons even make it onto the salad, seeing as I typically eat half of them off of the cutting board!