“Dispatch the cock!” One might alternatively say, “Expedite the chicken!” The theory goes that some hungry Irishman came up with this poultry preparation method that involves the splitting and flattening of a chicken, thus accelerating the rate of cooking, since more of surface area is in touch with the grill or other cooking surface. In short, cooking time is shortened, and the done bird is moister (breasts don’t overcook while the rest of the bird finishes), with lots of nice, evenly crisp skin. While Spatchcocking isn’t necessarily brain surgery, it does take some extra work in the kitchen, which some feel negates the time you save actually cooking the bird. Trader Joe’s negates this negation by providing a fully Spatchcocked Chicken, ready to grill or roast. Not only is it already ‘butterflied’ for you, it is also pre-seasoned; soaked in a brine with orange and lime juices, and marinated in extra virgin olive oil, vinegar, garlic, rosemary, parsley, and lemon slices. Remove Trader Joe’s Spatchcocked Lemon Rosemary Chicken from its package (leave the lemon slices in tact and don’t rinse it), and put it on a pre-heated grill skin-side down until it’s well-browned and its internal temperature reaches 165ºF on a meat thermometer. Alternately, you can lay it skin-side up in a shallow baking pan and cook at 375ºF in your oven for about an hour. (Cooking time varies according to the size of your bird.)