Emily Carter
Removing the backbone from a chicken, also known as spatchcocking, butterflying, or deboning, is a valuable technique to master. It allows for more even cooking and easier carving of the chicken. The process involves cutting along both sides of the backbone with a sharp knife or shears, being careful not to cut into the bone itself or remove too much meat. Once the backbone is removed, the chicken is flattened by breaking the breastbone and pressing down on the carcass. The removed backbone can be used to make chicken stock or soup. Spatchcocking a chicken is a useful skill for anyone looking to improve their roast dinners.
How to cut the backbone out of a chicken:
| Characteristics | Values |
|---|---|
| What you need | A sharp knife or kitchen shears |
| Prep | Clean the chicken, pat it dry, and remove giblets |
| Locate the backbone | Run your finger along the middle of the chicken's back |
| Cut the backbone | Insert the knife to one side of the backbone, cut along both sides of the spine, avoid cutting into the bone, cut close to the bone but not into the meat |
| Remove the backbone | Cut through the ribs, flip the chicken, press down on the breastbone until it cracks, remove any remaining skin or meat |
| Flatten the chicken | Place the chicken skin-side up on a cutting board and apply firm pressure to the breastbone |
| Tuck the wings | Tuck the wings under the breasts to prevent burning |
| Season | Oil, butter, salt, pepper, herbs |
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What You'll Learn
Using a knife to cut out the backbone
To cut out the backbone of a chicken using a knife, you will need a sharp knife and a steady hand. It is recommended to use a paring knife or a sharp, heavy knife. Here is a step-by-step guide:
First, clean the chicken and pat it dry with paper towels. Remove any giblets, such as the liver, heart, gizzard, and neck, and set them aside for later use. Place the chicken breast side down on a dedicated cutting board. Locate the backbone by running your finger along the middle of the chicken's back. This will help you identify where to make your cuts.
Now, insert the tip of your knife to one side of the backbone and press down firmly, bringing the rest of the knife down. You can place your palm against the back of the knife to apply more pressure. Be careful to cut close to the bone, avoiding cutting into the bone itself or removing too much meat. As you cut, push the meat away from the bone to avoid cutting into it. Always cut away from yourself to ensure safety.
Once you have cut through one side of the backbone, repeat the process on the other side. You may find it helpful to flip the chicken over and lift it to cut down through the ribs. When you reach the front of the chicken, your knife will hit the wishbone, which is V-shaped. Run your knife along the outside of this bone until you reach the ball joint that connects the wings to the breastbone. Cut through this joint or carefully cut it out.
Finally, lift the backbone and cut away any remaining skin or meat attached to it. You should now have a fully intact chicken with the backbone removed. You can set the backbone aside for making stock or soup later.
It is important to work slowly and carefully when cutting out the backbone to ensure a clean cut and avoid any accidental cuts. With practice, you will be able to master this technique and achieve a perfectly cooked, flattened chicken.
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Using shears to cut out the backbone
To begin, take a whole chicken and place it breast side up on a cutting board with the back opening towards you. You should be able to see the backbone running straight down the middle, with the legs on either side. The legs are connected to the backbone by a ball joint. Using sharp kitchen shears, cut all the way down one side of the backbone. You are cutting through the small rib bones, not through the centre of the backbone itself. Make sure to cut close enough to the bone, avoiding cutting meat off, but also not cutting the bone.
Once you have cut through one side, do the same on the other side of the backbone. You can then remove the backbone and set it aside for making stock or broth. Now, you can break the breastbone. Flip the chicken over so the breast side is facing up. Press down firmly on the chicken's breastbone with your palms until it breaks down the middle. You should hear a cracking sound, which is the wishbone breaking. The chicken should now be lying flat. If it is not, use your hands to press down more firmly.
At this point, your chicken is ready to be seasoned and cooked. You can also remove the wingtips, as they tend to burn during cooking.
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Flattening the chicken
Flattening a chicken, also known as spatchcocking, is a valuable technique to master. It will ensure your chicken is cooked evenly, with a mouth-watering presentation.
To flatten a chicken, you must first remove the backbone. You can use a sharp knife or kitchen shears. If using a knife, insert the tip to one side of the backbone and press down firmly, bringing the rest of the knife down. You can press your palm against the back of the knife to apply more pressure. If using kitchen shears, start from the tail end and cut along one side of the backbone. You will be cutting into the softer outer side of the ribcage, not the bone itself. Then, do the same on the other side.
Once the backbone has been removed, you can break the breastbone. Flip the chicken over so that the breast side is facing up and the inside of the chicken faces the board. Press down on the chicken's breastbone with the palm of your hand until it cracks. The chicken should now be lying flat. If it is not, use your hands to press more firmly until it lies flat.
At this point, you can remove the wishbone by cutting it out with a paring knife. You can also remove the wingtips, as they tend to burn during cooking. To do this, place the heel of the knife between the upper wing and the wingtip and sever the ligament.
Now, your chicken is ready to be seasoned and cooked. You can rub it with oil or butter and add herbs. Then, place the chicken in the oven or on the grill.
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Removing the wishbone
Now, pick one side and take your sharp paring knife. Use the tip to make a small slice in the flesh covering the bone. Enlarge the slit as needed. Slice forward until you can free one end of the wishbone from the carcass. Repeat on the other side. Once both sides are cut free, hold them gently and work the tip of the blade towards the end of the bone until you can free the entire bone in one go. Be careful, as the bone can snap easily and leave fragments in the carcass.
The centre of the wishbone is held to the centre plate bone of the bird with a bit of cartilage. A little twist of the bone should break this connection and allow for free removal. Once you've removed the wishbone, you can slice the breast cleanly into thin or thick pieces, making portioning and presentation simple.
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Preparing the chicken for roasting
Preparing a chicken for roasting involves a process called spatchcocking, which is a valuable technique to master. Spatchcocking involves removing the chicken's backbone and flattening the carcass so that it cooks more evenly, and you can also remove the breastbone.
First, clean the chicken and pat it dry with paper towels. Remove any giblets, such as the liver, heart, gizzard, and neck, and set them aside for later use in stuffing or broth. Then, locate the spine or backbone by running your finger along the middle of the chicken's back.
To remove the backbone, you can use sharp kitchen shears or a sharp knife. If using shears, start cutting from the tail end along one side of the backbone, being careful not to cut into the bone itself. Then, do the same on the other side. If using a knife, insert the tip to one side of the backbone and press down firmly, bringing the rest of the knife down. You can apply more pressure by pressing your palm against the back of the knife. Once the backbone is removed, set it aside for making stock or broth.
Next, you can break the breastbone by flipping the chicken over so that the breast side is facing up. Press down firmly on the chicken's breastbone with your palms until you hear a crack, indicating the wishbone has broken, and the chicken is flattened. You can also remove the wishbone by cutting it out with a paring knife.
At this point, you can remove the wingtips if desired, as they tend to burn during cooking. To do this, locate the ligament in the wing, which is the L-shaped part between the wingtip and the lower wing. Place the heel of the knife between these two bones and sever the ligament on both wings.
Now, your chicken is ready for seasoning. You can rub it with oil or butter and add herbs and seasonings of your choice. Then, place the chicken on a wire rack set in a foil-lined rimmed baking sheet, positioning it so that the breasts are in the center and the legs are closer to the edge, which ensures even cooking.
Finally, roast the chicken in a preheated oven at a high temperature, typically around 450°F (230-260°C). While the chicken roasts, you can make a simple jus by browning the backbone in a saucepan and adding vegetables, liquids, and seasonings.
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Frequently asked questions
You can use a sharp knife or kitchen/poultry shears.
First, locate the spine or backbone by running your finger along the middle of the chicken's back. Then, place the chicken breast side down on a cutting board. If using a knife, insert the tip of the knife to one side of the backbone and press down firmly, bringing the rest of the knife down. You can press your palm against the back of the knife to apply more pressure. If using kitchen or poultry shears, start from the tail end and cut all along one side of the backbone. You'll be cutting into the softer outer side of the ribcage, not the bone itself. Then, do the same on the other side.
Removing the backbone of a chicken, also known as spatchcocking, allows the chicken to cook more evenly as it lays flat on the grill and all the meat is about the same thickness. It also makes for a nice presentation.
