Mia Patel
Butterflying a chicken, also known as spatchcocking, is a technique that involves removing the chicken's backbone and flattening it out. This method has several advantages, including faster and more even cooking, easier seasoning, and more crispy skin. To butterfly a chicken with a knife, start by placing the chicken breast-side down on a cutting board and use a sharp knife to cut along both sides of the backbone to detach it. Then, crack the chest bone by placing the heel of a chef's knife on top of it and pressing down firmly. You can also use a rolling pin to tap against the spine of the knife for more force. After the chest bone is cracked, open up the chicken, flip it over, and press on the breast bone to flatten it. Finally, you can roast, grill, or cook the butterflied chicken using your preferred method.
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What You'll Learn
Use a sharp knife
To butterfly a chicken with a knife, you will need a whole chicken and a sharp chef's knife.
Start by laying the chicken breast side down on a cutting board. This will give you easy access to its backbone. Using a sharp knife, cut slightly to one side of the backbone, ensuring you are cutting through the rib bones and not the backbone itself. Cut all the way up one side of the backbone and then the other. You will need to exert some force to cut through the rib bones, but it should not be terribly hard. Remember, you are cutting beside the backbone, not through it. Once you have cut the backbone free, lift it out and set it aside.
Now, flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken a little bit. To crack the chest bone, locate the top of the chicken's breastplate, a solid piece of bone located directly behind the chicken breasts. Take the heel of your chef's knife and centre it on the top of the breastplate. Press down on the knife carefully yet firmly until the bone cracks. If you have a hard time cracking the bone with just the knife, you can tap a rolling pin against the spine of the knife to help wedge it into the bone.
Once the chest bone is cracked, your chicken should be butterflied. You can now season and cook it as desired.
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Remove the chicken's backbone
To remove the chicken's backbone, start by laying the chicken breast-side down on the cutting board. This will give you easy access to its backbone. You can use either a sharp knife or kitchen shears for this process, but a sharp knife will give you more control.
Cut slightly to one side of the backbone, ensuring you are cutting through the rib bones and not the backbone itself. You will need to exert some force to cut through the rib bones, but it is surprising how manageable this step is. Remember, you are cutting beside the backbone, not through it. Make sure you are cutting near the pivot point of your scissors or knife, where the blades are screwed together, as this is where you will have the most force.
Cut all the way up one side of the backbone and then the other. Once you have cut the backbone free, lift it out and set it aside—it can be used later for making chicken stock.
Now that you have removed the backbone, you can lift the chicken and flip it over so that the breasts are facing up.
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Crack the chest bone
To butterfly or spatchcock a chicken, you must first remove its backbone. This allows the chicken to be flattened out and cooked in a single layer, promoting even cooking and seasoning. Once the backbone has been cut out, the next step is to crack the chicken's chest bone.
To do this, locate the top of the chicken's breastplate, a solid piece of bone located directly behind the chicken breasts. Take the heel of a chef's knife (the sturdy bottom part of the blade near the handle) and centre it on the top of the breastplate. Press down on the knife carefully yet firmly until the bone cracks. If you have difficulty cracking the chest bone, you can try using a rolling pin to tap against the spine of the knife, wedging it further into the bone.
Alternatively, if the chest bone is still difficult to crack, try flipping the chicken so that it is breast-side up. Run the tip of your knife over the chest bone, making score marks across it, which will help ease up any resistance. Then, flip the chicken back over so that it is breast-side down, and try pressing down on the centre of its chest again.
Once the chest bone is cracked, you can open up the chicken a little with your hands and then flip it over so that the breasts are facing up. At this point, your chicken is successfully butterflied or spatchcocked and ready for cooking!
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Flatten the chicken
Flattening a chicken, or butterflying, is a great way to cook a whole chicken quickly and evenly. The process involves removing the backbone and pressing the chicken flat, so it cooks in a single layer. This method works with any size bird and can be cooked in a variety of ways, such as grilling, pan-frying, or barbecuing.
To begin, place the chicken breast-side down on a cutting board. You will need a sharp knife or kitchen shears. If using a knife, ensure it is sharp and sturdy. Locate the backbone and cut along both sides of it to detach it completely. Cut through the rib bones, exerting a bit of force, and be careful not to cut through the backbone itself. Once the backbone is removed, set it aside—it can be used for making chicken stock.
Next, flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken a little, then locate the breastplate, a solid piece of bone behind the chicken breasts. Take the heel of your chef's knife and centre it on the top of the breastplate. Press down carefully and firmly until you hear the bone crack. If you have trouble cracking the chest bone, try scoring it first. Flip the chicken back over so the breasts are down, and run the tip of your knife over the chest bone, making score marks across it. Then, flip it back over and try pressing on the centre of the chest again. Alternatively, you can use a rolling pin to help crack the bone by tapping it against the spine of the knife to wedge it into the bone.
Once the bone is cracked, you can press the chicken flat. Fold the legs inward so that most of the meat is facing up. You now have a perfectly butterflied chicken, ready for seasoning and cooking!
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Season and cook
Now it's time to season and cook your butterflied chicken. Start by patting the chicken dry with paper towels. Ensure the chicken is as dry as possible, as this will help the skin crisp up nicely during cooking. Then, season the bird generously with your chosen seasonings. You can use a simple blend of salt and pepper, or try a rub with herbs like rosemary, thyme, or garlic powder. Be sure to season both the front and back of the chicken, as well as the inside pockets where the legs and breasts used to be attached.
If you're looking to add extra flavor, consider stuffing the pockets with aromatic ingredients like lemon slices, garlic cloves, or fresh herb sprigs. These additions will impart moisture and flavor to the chicken as it cooks. Once seasoned, your butterflied chicken is ready for the heat.
For a classic roast chicken, heat your oven to 425°F (220°C). Place the chicken on a roasting rack set inside a roasting pan, or use a cast-iron skillet if you want those delicious crispy bits. Roast the chicken for approximately 45 minutes to 1 hour, or until the juices run clear when you pierce the thickest part of the thigh with a knife. The skin should be golden brown and crispy.
Alternatively, you can grill your butterflied chicken for a smoky flavor. Preheat your grill to medium-high heat, ensuring one side is set to indirect heat. Place the chicken skin-side down on the indirect heat side, cover the grill, and cook for about 20-25 minutes. Then, flip the chicken so the skin side is up and move it to the direct heat side. Grill for another 5-10 minutes, or until the skin is nicely charred and the juices run clear.
No matter which cooking method you choose, always ensure your chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the thigh, being careful not to touch the bone. Once done, let the chicken rest for at least 10 minutes before carving. This resting period allows the juices to redistribute, ensuring a juicy and tender meal.
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