Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Mix all the ingredients except the chicken together in a bowl. Set aside spice mixture.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Mix all the ingredients except the chicken together in a small bowl. Set aside spice mixture.
2. Turn chicken breast side down. Using sharp kitchen shears, cut along both sides of the backbone of the chicken, cutting through the ribs. Remove back bone and save for stock. (If there are giblets, remove those too. Discard or save for another use.)
3. Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs.
4. Using a sharp knife, cut a slit in the skin near the breast and on each leg so that you can reach your hand inside (do not remove skin). Rub spice mixture all over the meat by sliding your hand underneath the skin. Reserve just a little bit to rub on the outside of the skin.
5. Pour white wine in the bottom of a large roasting pan. Place chicken flat on roasting rack (or directly in the pan if you don't have a rack).
6. Bake at 425 for one hour and check doneness (skin should be crispy and brown and thermometer inserted in thickest part of the leg should read 165 or juices will run clear). If the dark meat is not quite up to temperature, cover breast meat with aluminum foil to keep it moist and cook another 15 minutes.