How to Spatchcock a Chicken
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.
Yield: 1 Chicken
Cost: $15
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.