How to Spatchcock a Chicken: A Step-by-Step Guide
Spatchcocking a chicken might sound intimidating, but it's a simple and effective technique to achieve perfectly roasted or grilled poultry in less time. I always used to have so much trouble roasting a whole chicken, but once I learned to spatchcock, a lot of my issues went away. By removing the backbone and flattening the bird, you ensure even cooking, crispier skin, and juicier meat. Let’s break down the process step by step so you can try it yourself at home.
What Is Spatchcocking?
Spatchcocking, also known as butterflying, involves removing the chicken’s backbone and pressing it flat. This method increases the surface area exposed to heat, helping the chicken cook faster and more evenly. Honestly, it's the one way I've been able to get a consistently cooked through whole chicken, so this is a very beginner-friendly and weeknight-friendly skill.
Why Spatchcock a Chicken?
- Faster Cooking Time: A spatchcocked chicken cooks in about half the time of a whole roasted chicken.
- Even Cooking: No more undercooked thighs or overcooked breasts.
- Crispier Skin: The flattened chicken exposes more skin to direct heat.
- Better Grilling: Spatchcocking is ideal for grilling because the chicken lies flat.
Step-by-Step Instructions
1. Prepare the Chicken
- Pat the chicken dry with paper towels to remove excess moisture.
2. Remove the Backbone
- Place the chicken breast-side down on the cutting board.
- Using kitchen shears, cut along one side of the backbone from tail to neck. You want to stay close to the spine, but don't worry about being perfect.
- You might have to put in some force as you break your way through the ribs.
- Repeat on the other side to fully remove the backbone. Save it for making stock or bone broth!
3. Flatten the Chicken
- Flip the chicken over so it is breast-side up (you're looking at the meat and not the inside!)
- Press firmly on the breastbone with the heel of your hand until the chicken flattens.
- Try to get it as flat as possible so that it cooks as evenly as possible.
4. Trim Excess Fat or Skin
- Remove any loose skin or excess fat to prevent burning during cooking.
And that's it! You're ready to cook!
Tips for Success
- Use sharp kitchen shears to make removing the backbone easier.
- For extra crispy skin, let the chicken air dry in the fridge for a few hours before cooking.
How to Spatchcock a Chicken
Equipment
- 1 Kitchen shears
- 1 Cutting Board
- 1 Paper towel
Materials
- 1 Chicken Whole, Innards should be removed
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels to remove excess moisture.
- Remove the Backbone: Place the chicken breast-side down on the cutting board. Using kitchen shears, cut along one side of the backbone from tail to neck. You can find the backbone by looking for the tail, which is connected to the backbone. Repeat on the other side to fully remove the backbone. Save it for making stock or bone broth!
- Flatten the Chicken: Flip the chicken over so it’s breast-side up. Press firmly on the breastbone with the heel of your hand until the chicken flattens. Try to get it as flat as possible.
- Trim Excess Fat or Skin: Remove any loose skin or excess fat to prevent burning during cooking.
Notes
- You want to stay close to the spine when cutting, but don't worry about being perfect.
- You might have to put in some force as you break your way through the ribs.
- Use sharp kitchen shears to make removing the backbone easier.
- For extra crispy skin, let the chicken air dry in the fridge for a few hours before cooking.
