Sophie Bennett
Spatchcocking, or butterflying, a chicken is an easy way to prepare a whole chicken for cooking. This technique involves removing the backbone and pressing the chicken flat, allowing it to cook more evenly and resulting in juicy, flavourful meat with crispy skin. It also makes it easier to season the chicken and speeds up the cooking process. All you need to spatchcock a chicken is a pair of sharp kitchen shears and a little bit of confidence!
Characteristics and Values Table for Cutting a Chicken to Lay Flat
| Characteristics | Values |
|---|---|
| Technique | Spatchcocking/Butterflying |
| Tools | Kitchen shears/scissors, knife |
| Cut | Backbone, ribs along the spine, sternum |
| Benefits | Faster cooking, even cooking, crispy skin, easy to season, easy to serve |
| Preparation | Chicken at room temperature for 30 mins, even browning |
| Cooking Temperature | 160-165˚F |
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What You'll Learn
Use kitchen shears to cut out the backbone
To cut a chicken so that it lays flat, you'll need to use the spatchcocking technique, also known as butterflying. This involves removing the backbone so that the chicken lays flat on a baking sheet.
To start, place the whole chicken breast-side down. Make sure the chicken is at room temperature before you begin. Use a pair of strong, sharp kitchen shears to cut through the ribs along the spine on both sides of the backbone. Do not cut through the backbone itself; cut alongside it, then lift it out and set it aside (you can use it later to make chicken stock or broth).
Once you've removed the backbone, the chicken should be opened up and flattened. The breast of the chicken should now be facing up. Fold the legs so they are facing inward, with the majority of the meat facing up. Use your palms to press down firmly over the breastbone to flatten the chicken further so that the breast meat and thighs are at roughly the same level. You may hear some crunching, which is normal.
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Remove the keel bone
Now that the backbone has been removed, it's time to access the keel bone. With the chicken still breast side down, use both hands to gently spread it out. This will expose the underside of the breast area, where you will be able to see the keel bone.
The keel bone, also known as the breastbone, needs to be removed to ensure the chicken can lay flat. Using the tip of a knife, carefully score the chicken along the keel bone, all the way down to the tail. Be cautious and only cut through the skin.
Now, use both hands to bend the chicken, opening it up and exposing the keel bone. Run your fingers along both sides of the keel bone to separate it from the skin. Then, pull the bone towards you to remove it. You may hear some crunching sounds during this process, which is normal.
At this stage, your chicken should be completely flat. You can now choose to cut the chicken in half, following the line where the keel bone was removed. This makes it easier to handle and cook.
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Flatten the breastbone
Flattening the breastbone is a crucial step in the process of spatchcocking or butterflying a chicken. This technique involves removing the backbone and flattening the breastbone to achieve even cooking, better seasoning, crispier skin, and easier serving. Here's a detailed guide on how to flatten the breastbone of a chicken:
Step 1: Position the Chicken
Place the chicken breast side down on a clean, flat surface. This positioning is important as it provides access to the backbone and allows for better control during the cutting process.
Step 2: Cut Along the Backbone
Using sharp kitchen shears or a sharp knife, cut along one side of the backbone, starting from the neck and working your way down to the tail. Be careful to cut alongside the backbone, not directly through it. Repeat this process on the other side of the backbone. The goal is to cut through the ribs along the spine on both sides, freeing the backbone from the rest of the chicken.
Step 3: Remove the Backbone
Once you've cut along both sides of the backbone, carefully lift it out and set it aside. Removing the backbone compromises the structural integrity of the bird, making it easier to flatten. The backbone can be used later to make delicious chicken stock or broth.
Step 4: Flip and Press the Chicken
After removing the backbone, flip the chicken over so that the breasts are facing up. Use your hands to gently open up the chicken a bit. Then, use the palm of your hand to press firmly down on the breast meat, directly over the breastbone. You may hear a crunching sound, which is normal. The goal here is to flatten this area so that the breasts and thighs are at roughly the same level.
Step 5: Optional Snipping
Some experts recommend taking an additional step to ensure the chicken lays as flat as possible. This involves using kitchen shears to snip the cartilage beneath the breastbone or even removing the wishbone entirely. While this step is not mandatory, it can help achieve an even flatter bird.
By following these steps, you will effectively flatten the breastbone of the chicken, preparing it for even cooking and ensuring a delicious, evenly cooked meal.
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Tuck the wings
To tuck the wings, you need to first understand why it is done. The tips of the wings tend to cook quickly and burn during cooking. By tucking them behind the body of the chicken, you can slow down their cooking and protect the tips from burning. This technique is part of the spatchcocking or butterflying method, which involves removing the chicken's backbone so that it lays flat.
Now, let's get into the step-by-step process for tucking the wings:
- Positioning the Chicken: Start by placing the chicken breast-side up. This will give you access to the wings and ensure they are ready for tucking.
- Identifying the Wings: Locate the wings on the chicken. They are usually thin and tiny compared to the rest of the chicken.
- Tucking the Wings: Gently lift each wing and carefully tuck them behind the body of the chicken. You can do this by bending the wings at the joints and bringing them towards the back of the chicken.
- Secure the Wings (Optional) : You can use a variety of methods to secure the wings in place. Some people use kitchen twine to tie the wings down, while others use small skewers or toothpicks to hold them in place behind the body. This step is optional but can help ensure the wings stay tucked during cooking.
- Check for Evenness: After tucking the wings, take a step back and observe the chicken. Ensure that the chicken is laying flat and that the breasts and thighs are roughly at the same level. Adjust the positioning as needed to ensure even cooking.
By following these steps, you will effectively tuck the wings of the chicken, preventing them from overcooking or burning. This technique is especially useful when roasting or grilling a whole chicken, as it helps to ensure that all parts of the chicken cook evenly, resulting in juicy and flavorful meat.
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Season the chicken
Seasoning a chicken is an important step in the cooking process, as it helps to enhance the meat's flavour and lock in moisture. Here is a step-by-step guide to seasoning a chicken that has been cut to lay flat:
Pat the Chicken Dry
Use paper towels to pat the chicken dry before adding any seasoning. This step is important because it helps the seasoning stick to the chicken. It ensures that the salt, herbs, and spice granules adhere better to the surface of the chicken.
Salt the Chicken
Salt is often considered the most important ingredient when seasoning chicken. It helps to retain the chicken's natural juices, creating a crispy outer texture and tender, juicy meat. For optimal results, use one teaspoon of salt per pound of chicken meat, or one rounded tablespoon for an entire chicken. Be generous with the salt and make sure to cover all areas, including under the skin. You can also salt the chicken up to 24 hours before cooking, as this will help lock in even more moisture.
Add Other Seasonings
In addition to salt, you can use a variety of seasonings and spices to enhance the flavour of the chicken. This can include pepper, herbs such as basil, garlic, rosemary, thyme, sage, and spices like chilli powder, cumin, paprika, and cayenne. You can use a premade spice blend or create your own combination to suit your taste preferences. If you are using dried herbs, be aware that they can be overpowering when added to cooked food, so it is best to add them before cooking.
Rub the Seasonings In
Use your hands to separate the skin from the meat and rub the seasonings into the meat. Make sure to get underneath the skin and cover all areas of the chicken. You can also use a meat tenderizer or the back of a spoon to help work the seasonings into the meat.
Let the Chicken Rest
Once the chicken has been seasoned, let it rest for at least 30 minutes to bring it to room temperature before cooking. This will allow the seasonings to penetrate the meat and enhance the flavour.
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