A whole Foster's Farms Chicken spatchcocked and liberally seasoned on the inside with Cookie's flavor enhancer...
Outside also seasoned then a 2 hour rest to air dry in the fridge...
Then onto the Memphis at 375F skin side down for 50 minutes...
After 50 minutes...
Then I kicked up the temp to 425F and gave her a flip or two...
All done...
Plated with rice seasoned with jalapeƱo salt and butter...
It was really moist and had excellent flavor