So our CSA supplies us with fabulous organic chfood ckens every week. But the size can vary a bit. And this week we got an EIGHT pound chicken and I was sondering if my technique should change at all for it?
I usually roast a pair of spatchcocked 4 to 5 pound birds on a very high heat — -about 475. (I do this because they’re relatively lean birds with very fatty skin. The high heat seems to render the fat the most thoroughly.)