Better Than Rotisserie: Spatchcocked Rustic Ranger on the Flat Top
After a long day of farm chores here in Belliveau Cove, there's nothing quite like firing up the outdoor flat top griddle. With the evening breeze coming off St. Mary's Bay, Peter and I love finding new ways to showcase the incredible flavor of our pasture-raised birds.
Today, we're sharing our absolute favorite way to prepare one of our Legacy Cuts. If you think a standard grocery store rotisserie is good, wait until you try a spatchcocked heritage chicken cooked low and slow on a cast-iron griddle.
Take a look at the mouth-watering result right off the grill.
The Heritage Difference: Why Slower is Better
Before we get to the recipe, let's talk about the bird. We raise Rustic Rangers. Unlike standard commercial chickens that are bred to grow unnaturally fast, our heritage-breed Rangers take their time.
- This slower growth means the birds develop real muscle texture, superior nutrient density, and a rich, complex flavor profile that commodity meat simply cannot match.
- They spend their days pasture-raised, foraging on fresh grass and bugs the way nature intended.
- At $6.00/lb, you are investing in a premium, transparently raised protein that is grounded in regenerative agriculture and unmatched animal welfare.
The Recipe: Flat Top Spatchcocked Chicken
Because our birds actually use their muscles out on the pasture, they benefit from a slightly different cooking approach. Low and slow is the secret to keeping them incredibly tender, while the flat top griddle ensures perfectly crispy, golden skin.
Spatchcocking (removing the backbone and pressing the bird flat) is essential here. It ensures the dark meat and white meat cook evenly. We are skipping heavy sauces and glazes for this recipe—when you raise premium heritage meat, you let the chicken speak for itself!
Ingredients:
- 1 Bayview Acres Rustic Ranger Chicken (thawed)
- High-heat cooking oil (like avocado oil)
- White pepper
- Sea salt
- Garlic powder
- Smoked paprika
Instructions:
- Prep the Bird: Using heavy poultry shears, cut along both sides of the backbone to remove it. Flip the bird over and press down hard on the breastbone until you hear a crack and it lays completely flat.
- Season: Pat dry with paper towel. Rub down with oil and sprinkle a combination of white pepper, sea salt, garlic powder, and smoked paprika.
- Heat the Griddle: Preheat your outdoor flat top griddle to medium-low heat. Heritage meat needs a gentler, more patient touch than grocery store chicken.
- The Sear: Oil the griddle and place the chicken skin-side down. Place a heavy cast-iron press (or a foil-wrapped brick) on top of the bird to ensure maximum skin contact with the cooking surface.
- Cook Low and Slow: Let it cook undisturbed for about 25-30 minutes until the skin is deeply golden and crispy.
- Flip and Finish: Carefully flip the bird. Cook for another 15-20 minutes, or until the thickest part of the thigh registers 165°F.
- Rest: Remove from the heat and let it rest for 10 minutes before carving.
Stock Your Freezer: Pre-Orders Are Open
Reading about it is one thing, but tasting it is another. We want to help you feed your family the best quality meat possible, but our supply is strictly limited by nature and our regenerative practices.
We only raise 300 birds annually in 3 batches. These sell out quickly to our local Digby County community, so creating a reservation early is vital. Newsletter subscribers get early access to pre-order and advance notice of when the next batch of birds will be ready!
How to Pre-Order Your Legacy Cuts Chicken:
Don't miss out on your chance to secure your family's premium poultry for the year.
- Website: Fill out the secure pre-order form directly on our site.
- Facebook: Send us a direct message on the Bayview Acres page.
(Please note: We are not accepting phone calls for orders at this time to ensure we can accurately track all requests while out managing the farm!)
You can pick up your fresh, locally processed birds directly from Ozzie's Outpost on your scheduled harvest date.
Happy grilling from our pasture to your plate!
Trisha & Peter
