Preheat oven to 325°F. Rinse chicken and remove giblets, and pat dry. Place chicken, breast side down, on a
cutting board. Using poultry shears, cut along both sides of the backbone, and remove the backbone. (reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks. Flip it back over and carefully remove the thigh bones and small ribs if possible using a sharp paring
knife. (save for stock) Place chicken in a large
cast-iron pan that has a lid. Tuck wing tips under the chicken so they don't burn or simply cut off the tips and save for stock.