Claire Thompson
Spatchcocking a chicken is a simple process that involves removing the backbone and flattening the bird. This technique, also known as butterflying, helps large birds cook faster and more evenly, yielding juicy meat and lots of crispy skin. With just a raw chicken and a sturdy pair of scissors or sharp knife, you can master this method in a few simple steps.
| Characteristics | Values |
|---|---|
| Goal | To cook a whole chicken evenly, with a reduced cooking time |
| Technique | Spatchcocking, also known as butterflying |
| Process | Remove the backbone, then flatten the bird |
| Tools | Sturdy kitchen shears or a sharp knife |
| Step 1 | Place chicken breast-side down, pat dry, and remove the backbone by cutting along both sides of it |
| Step 2 | Flip the chicken over, press down on the breast to flatten, and cut into the breastplate |
| Step 3 | Season with oil, salt, pepper, and other seasonings |
| Step 4 | Roast in the oven or grill for a juicy, flavorful chicken with crispy skin |
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What You'll Learn
Prepare the chicken
To prepare the chicken, start by placing it on a large, sturdy cutting board with the breast side down. Pat the chicken dry with paper towels. This will make it easier to handle and spatchcock.
Next, use a sharp knife or sturdy kitchen shears to cut along both sides of the backbone, starting from the tail end. Cut as close to the spine as possible, and be prepared to use a little extra force when you reach the thigh-to-backbone connection. Remove the backbone and set it aside for stock if desired.
Now, flip the chicken over so that it is breast-side up. Press down firmly on the breast to flatten the chicken. You may also use a knife to make two small slits on either side of the breastbone to help the chicken flatten further. This process of removing the backbone and flattening the bird is known as butterflying.
Once the chicken is spatchcocked, pat it dry again with paper towels. Season the chicken with oil, herbs, salt, pepper, and any other desired seasonings to ensure crispy skin. You can also marinate the chicken with your favorite flavors.
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Remove the backbone
Spatchcocking, also known as butterflying, is a method of preparing a chicken or other poultry by removing the backbone so that the bird can lie flat. This allows the chicken to cook faster and more evenly, and it also exposes more skin, which crisps up nicely at higher temperatures.
To remove the backbone, start by placing the chicken breast-side down on a sturdy cutting board. Use paper towels to pat the chicken dry. Then, use a sharp knife or, ideally, sturdy kitchen shears to cut along both sides of the backbone. Start from the tail end of the chicken and cut along one side of the backbone, then repeat on the other side. Keep the cuts as close to the spine as possible, and be prepared to use a little extra muscle when you get to the thigh-to-backbone connection.
If you're using a knife, you may need to cut through the rib bones as you go. Alternatively, you can use poultry shears, which are designed to cut through bones. Once you've removed the backbone, you can discard it or save it to make homemade stock.
Removing the backbone is the key step in the spatchcocking process, as it allows you to open up the chicken and flatten it. This makes it easier for heat to circulate evenly during cooking, resulting in a perfectly cooked and juicy chicken with crispy skin.
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Flatten the chicken
Flattening the chicken is the second step in spatchcocking, which comes right after removing the backbone. Place the chicken breast-side down, with the legs closest to you. Using sturdy scissors or poultry shears, cut along each side of the backbone to remove it, cutting through the rib bones as you go.
Now, open the chicken and turn it over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. You can also use two hands to press directly down on the breast of the chicken (skin-side up). To get the chicken even flatter, cut two small slits on either side of the breastbone.
To secure the legs and keep the bird flat, you can use two skewers and run them diagonally through the breast and thigh meat. Now, the chicken is ready to be seasoned and roasted.
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Season the chicken
Seasoning your spatchcock chicken is a crucial step in achieving a delicious roast. Here are some detailed instructions to guide you through the process:
Pat the Chicken Dry
Use paper towels to pat the chicken dry. This step is important as it helps to remove any excess moisture, ensuring that the skin gets nice and crispy when cooked.
Choose Your Oil
Coat the chicken with a layer of oil. This will help the other seasonings stick to the chicken and promote even browning. Vegetable oil is a good option, as it has a high smoke point. You can also use olive oil, but opt for light olive oil instead of extra virgin, as it can withstand higher temperatures.
Salt and Pepper
Generously season the chicken with salt and pepper. Kosher salt is recommended for seasoning meat, as it has a larger crystal size than regular table salt, which provides a more intense flavour and better texture.
Herbs and Spices
Customise your chicken with your favourite herbs and spices. You can use a variety of seasonings, such as smoked paprika, garlic powder, rosemary, or any other combinations that suit your taste preferences. Be adventurous and experiment with different flavours!
Massage the Seasonings
Once you've applied all your chosen seasonings, use your hands to gently rub and massage them into the chicken. Ensure that the seasonings are evenly distributed and coat all surfaces of the chicken, including the areas between the legs and breasts.
Rest and Absorb
After seasoning, let the chicken rest for a while. This allows the salt to absorb into the meat, enhancing the flavour and helping to tenderise the chicken. During this time, you can preheat your oven or grill to the desired temperature, preparing for the next step of cooking your perfectly seasoned spatchcock chicken.
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Cook the chicken
Now that your chicken is spatchcocked, it's time to cook it!
Seasoning
Before cooking, season the chicken with oil, salt, pepper, and herbs or spices of your choice. Be sure to pat the chicken dry with paper towels before applying the seasoning—this will ensure crispy skin. You can also use two skewers to secure the legs and keep the bird flat.
Roasting
Preheat your oven to 425 degrees Fahrenheit. Transfer the flattened chicken to a large sheet pan or cast iron skillet, skin side up, ensuring it fits without hanging over the edges to prevent fat drippings from leaking into your oven. Roast the chicken for about 45 to 55 minutes, depending on its size. If using a meat thermometer, cook until it registers 165 degrees Fahrenheit (or 160 degrees Fahrenheit, as it will rise by about 5 degrees while resting) in the thickest part of the breast and thighs.
Grilling
If you prefer to grill your spatchcocked chicken, preheat your grill to 400 degrees Fahrenheit. Place the chicken skin-side down over the middle burner and grill for about 5-10 minutes with the lid closed. Then, flip the chicken over, turn off the middle burner, and cook with the lid closed for another 45 minutes to an hour, or until a meat thermometer reaches 165 degrees Fahrenheit. For a charcoal grill, cook the chicken over medium-high heat for about 45 to 50 minutes, flipping every few minutes and covering with the lid for faster cooking.
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Frequently asked questions
Spatchcocking is the process of removing the backbone of a chicken and flattening it so that it cooks evenly and faster.
Spatchcocking a chicken has several benefits. It cooks faster and more evenly, resulting in a perfectly cooked, juicy chicken. It also exposes more skin, which crisps up nicely at higher temperatures.
You need a raw chicken, sturdy kitchen shears or a sharp knife, and a sturdy cutting board.
