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.