Skip To Content
Mobile Nav Toggle Mobile Search Toggle

Festival Foods

Photo of Flat Chicken
Flat Chicken

This is a whole chicken with all the bones removed except the legs and wings so it cooks up more evenly on your grill. It's a whole new way to experience chicken and offers a more consistent, juicy result.    

Nutritional Information

Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations

1. Oven

Bake or broil. Because the chicken has been flattened, it cooks faster than it would had it been kept intact.

Settings and timing

Heat a large oven-proof skillet (preferably cast iron such as a 12" pan, which has plenty of room for the bird) over high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Place the chicken in the pan, skin-side down. Let the chicken brown without moving, about 3 minutes. Once it has browned, gently flip the chicken over so it is skin-side up. Transfer the pan to the oven. 

Roast the chicken until it is golden brown and cooked through. Transfer the chicken to a cutting board and let rest for 10 minutes to allow the juices to redistribute.

2. Grill

Settings and timing

Grill over indirect medium heat using a meat thermometer. Time can vary from 45-60 minutes depending on how hot your grill is. Transfer chicken to cutting board; let rest 10 minutes. Carve and serve.

Chef's tips

This is a great item to experiment with seasoning. Try all sorts of rubs, marinades and seasonings. Discover which one is your favorite.

3. Smoking

This is an excellent smoker item! Use your favorite dry rub and then smoke this on low for 60-90 minutes. 

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry