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Spatchcocking is a great way to ensure consistent cooking. Definitely my preference for "whole" birds.

Broil. Sweet Citrus glaze. Wild rice.

That's a nice clean processing, and excellent weights. If I had results anything like that, I might have continued with the CX. Where did you buy yours again???

I've recommended the Oxo's before. They are inexpensive, easy to clean, highly functional. Nor are Molpet and I alone in that recommend. NYT, America's Test Kitchen/Cook's Country, Alton Brown, and many others all rate them highly.

I also part out birds to take less space, including removing the breast and wings from the rib cage. I then break the skeleton in half, and put the rear of the bird into the hollow of the front of the bird. If its a small bird, I'll tuck the wings into the front of the bird with the rear...

Sausage. and the one old bird I cooked in rigor early on? Inedible. Like chewing on a shoe sole, not even like shoe leather. We couldn't cut it with table impliments. Zombie apocalypse I suppose I could have kept chewing and chewing and chewing, but we threw it in the pot and made stock out...

Buttermilk based or Yogurt-based marinades, rather than juice-based marinades. Plain yogurt, not greek yogurt (greek yogurt is more acidic). You will note that the faster marinade recipes call for greek yogurt specifically because it is more acidic - but because you are doing a longer marinade...

I age past rigor then freeze - but at times, I have had to freeze first, then age past rigor after freezing. Both methods work. BUT!!! Freezing damages cell walls. and the enzymes that break down rigor don't work while frozen. That means a long rest in the chill chest post freezing while th...