Flattening Chicken: Easy Cutting Techniques For Even Cooking

Spatchcocking or butterflying a chicken is an easy way to prepare a whole chicken for cooking. It involves removing the backbone and flattening the chicken so that it lays flat, which allows it to cook more evenly and results in crispier skin. To spatchcock a chicken, you'll need a small whole chicken, a cutting board, sharp kitchen shears, and a paring knife. First, place the chicken breast-side down with the legs facing towards you. Then, use the kitchen shears to cut along both sides of the backbone to remove it. Next, flip the chicken over and press on the breastbone to flatten the chicken so that the breasts and thighs are at the same level. Finally, you can grill, roast, bake, or smoke your chicken!

Cut out the backbone

To cut out the backbone of a chicken and lay it flat, you will need a strong pair of kitchen shears and a stable cutting board. A smaller chicken (2-4 lbs) is easier to cut along the backbone.

Place the chicken breast-side down with the legs facing towards you. Identify the backbone and start cutting about half an inch away from it, all the way from the neck to the tail. You can start cutting from the top or the bottom of the chicken, whichever you prefer. Cut along both sides of the backbone, making sure you are cutting near the pivot point of your scissors where the two blades meet. You will need to exert some force to cut through the rib bones.

Once you have cut along the entire length of the backbone on both sides, lift it out carefully and set it aside. You can use the backbone later for making chicken stock. Now, flip the chicken over so that the breasts are facing up.

The next step is to flatten the breast area so that the breasts and thighs are at the same level. Use your hands to open up the chicken slightly, then press down firmly on the breast meat, directly over the breastbone. You should hear a slight crunching sound.

Prepare the chicken breast

To prepare a chicken breast to be laid flat, you will need a chicken, a cutting board, sharp kitchen shears, and a paring knife. It is recommended to use a smaller chicken, weighing 2-4 lbs, as it is easier to cut along the backbone.

First, place the chicken breast-side down with its legs towards you. You can use a kitchen towel underneath the cutting board to keep it in place. Next, cut along both sides of the backbone with your kitchen shears to remove it. Be sure to cut near the pivot point of your scissors, where the two blades meet. Set the backbone aside, as it can be used later for making chicken stock.

Now, flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken a bit, and then press firmly down on the breast meat with the palm of your hand, right 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.

Finally, use your paring knife to score the chicken by making a shallow cut through the skin all the way down to the tail. This will help the chicken lay even flatter. You can further flatten the chicken by removing the keel bone. Use your fingers to separate the bone from the skin on both sides, and then pull it towards you to remove it.

Remove the keel bone

To remove the keel bone, start by making a small incision along the keel bone, barely cutting through the skin. Then, use both hands to gently pull and bend the chicken in the opposite direction, popping it open and exposing the keel bone. Run your fingers along both sides of the keel bone to separate it from the skin and carefully pull it out. Now that the keel bone has been removed, you can easily cut the chicken in half or continue flattening it for even cooking and crispier skin.

The keel bone, also known as the breastbone, is an important structural element of the chicken's skeleton. By removing it, you eliminate most of the bird's structural integrity, allowing you to lay the chicken flat for cooking. This technique is commonly referred to as spatchcocking or butterflying and is especially useful for grilling, baking, or smoking a whole chicken.

When removing the keel bone, it's essential to use a sharp knife and be cautious while cutting to avoid accidentally slicing through the bone or causing injury. Make sure to cut slowly and carefully, following the contours of the bone, to ensure a clean and precise removal.

Additionally, some cooks recommend snipping the cartilage beneath the keel bone or removing the wishbone to further flatten the chicken. While this step is not mandatory, it can help the chicken lay even flatter, potentially improving the evenness of cooking. However, others argue that it may not make a significant difference in the cooking process.

Removing the keel bone is a crucial step in the process of spatchcocking a chicken. It allows for a more even distribution of heat during cooking, resulting in juicier meat and crispier skin. By following these steps and taking your time, you can successfully remove the keel bone and prepare your chicken for a delicious and evenly cooked meal.

Flatten the chicken

Flattening a chicken, or spatchcocking, is a great way to get a whole chicken prepared for cooking. It is a simple process that can be done at home with a sharp knife or kitchen shears.

To begin, place the chicken breast-side down with its legs facing towards you. You should now be looking at the chicken's backbone. Using your sharp knife or kitchen shears, cut along both sides of the backbone, starting from the neck and cutting all the way to the tail. You will need to exert some force to cut through the rib bones. Remember, you are cutting beside the backbone and not through it. Once you have cut all the way up one side of the backbone, cut along the other side and remove it, setting it aside for chicken stock if you wish.

Now, flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken a little, and then place it breast-side up. Use the palm of your hand to press down firmly on the breast meat, right over the breastbone. You should hear a crunching sound. The goal here is to flatten the chicken so that the breast and thighs are at roughly the same level.

At this point, you can also remove any excess fat from the chicken and tuck the wings behind the body to prevent them from burning during cooking. You now have a flattened chicken that is ready to be grilled, baked, roasted, or smoked!

Tuck the wings

To tuck the wings of a chicken before cooking, you must first flatten the chicken. This can be done by removing the backbone and keel bone, and pressing down on the breastbone.

Once the chicken is flattened, you can begin to tuck the wings. The tips of the wings tend to cook quickly and burn during cooking, so they should be tucked behind the body of the chicken to help slow down their cooking and keep them protected. This technique is especially useful if you are roasting the chicken, as it will help to ensure even cooking.

To tuck the wings, simply fold them inward toward the body of the chicken. You can use your hands to gently lift and fold the wings, being careful not to break the skin. Once the wings are tucked, the chicken is ready to be placed in a roasting pan and seasoned with olive oil, salt, and pepper.

It is important to note that this method of tucking the wings is specific to a whole chicken that has been flattened or "spatchcocked". This technique helps to protect the wing tips from burning and ensures more even cooking.

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