To spatchcock a chicken: place chicken breast side down, with legs close to you. Use kitchen shears to cut on each side of backbone. Turn chick over, place clean towel over it. press on sternum with both hands, using your body weight. Press down breaking sternum and flattening breast’s and ribs. Ta da, you’ve spatchcocked the chicken. Funny thing, I’ve been cooking 40+ years and didn’t know this procedure was called that, until just recently!

Preheat oven to 450*. Wash chicken with cool water. Sprinkle salt, pepper, celery salt & paprika all over chicken, inside & out. Cut stick of butter into small pieces, place half under the skin and half underneath the chicken in roasting pan.

Place pan in oven, bake until skin is golden brown and instant read thermometer inserted into thickest part reads 168*. Approximately 40 minutes.

Remove from oven, let stand 5 minutes before serving.