Spatchcocked is a variant of spitcocked, a term used for grilled split eel. It’s similar to the term butterfly, though spatchcock refers only to fowl, whereas butterflying typically applies to boneless cuts (meat, poultry, fish and so on). Spatchcocked birds cook up well with crisp skin and juicy meat, but there’s always some smart ass who’s going to tell you it looks like that chicken didn’t make it across the road.
Preheat oven to 450°F. Rinse hen, pat dry, remove wing tips and backbone with shears or a knife then turn the hen breast side up, open it up like a book and then whack it a time or two with the heel of your hand (you can use your fist if you like) to crack the breastbone and flatten it out. Tuck the wings under the thighs. Oil the hen, season with salt and pepper. Place rosemary, garlic and whatever other herbs you might like in the bottom of the skillet (you can use any rimmed backing container) and cook until browned.
Olive relish in its most basic incarnation is chopped olives with oil, so most people can make it on the fly; I’d be wary of anyone who doesn’t have one of those little upright jars of green pimento olives biding time somewhere in their refrigerator, and while any vegetable oil will do in a pinch, a robust olive is optimal. The more kinds of olives the better, chopped onion and parsley are classic inclusions as are—in judicious measure, never exceeding the olive majority—artichoke hearts, pickled peppers (particularly cherries), okra or tomato (but not cucumbers, in my less-than modest opinion). You shouldn’t need to add any salt at all, and a clove of finely-minced garlic mashed with ground peppercorns will give it a good kick.
Red Rose imitation smoked sausage was originally produced by the Jackson Packing Company, which from 1945 to 1990 sold processed meats from their plant on South Gallatin Street. Red Rose was marketed under the company’s flagship Magnolia brand, which was purchased by Polk’s Meat Products in Magee. The sausages are sold in 24-ounce packages, usually three links. Red Rose at home is sliced into sections, split, fried or grilled and served with beans or potatoes. Two Jackson eateries, the Beatty Street Grocery and the Big Apple Inn on Farish, serve Red Rose sandwiches.
This recipe is a riff on the restaurants’ sausage sandwiches, the innovation here combining the slaw with the sausage stuffing, which works beautifully. Peel the casings from the sausages, break the filling into a heavy skillet—chopped onion would be a nice option—and cook until heated through and continue cooking until most of the grease is cooked out. Drain thoroughly and add about 4 ounces of slaw; that works out to half a large container from KFC. Serve warm on Bunny burger or slider buns with a dusting of black pepper and a few dashes of Crystal hot sauce.