preheat oven to 400°

• Lie the bird breast side down, locate the neck press the palm of your hand into the back bone just below the neck and press down firmly....essentially cracking the birds back and separating the ribs from the spine.
• Grab hold of the neck and feel along the back bone, place a very sharp knife along one side of the back bone and cut from the neck down along the spine all the way to the tail.
• Now do the same on the other side.  Once your bird is spine free slide your knife under the ribs and remove them from the back bone.
• Pat dry, lay out flat on a baking sheet or in a roasting pan. Drizzle with about 1 tablespoon olive oil, give it a good thorough seasoning with your favorite season salt or what ever seasonings you love. Bake in a 400 degree oven for 45 minutes. Remove from oven and tent with aluminum foil, and allow to rest for 15 minutes before serving.
• Bake in a 400 degree oven for 45 minutes. Remove from oven and tent with aluminum foil, and allow to rest for 15 minutes before serving. If you have a meat thermometer you should place it in the thickest part of thigh or breast and it should be 165 degrees.