Efficiently Remove The Backbone Of A Chicken

Learning how to cut out the backbone of a chicken is a useful skill for any home cook. The process, also known as spatchcocking or butterflying, involves removing the backbone and breastbone (or keel bone) to allow the chicken to lay flat for even cooking. This technique is especially useful for grilling or roasting, and it also makes for a nice presentation. In this guide, we will walk you through the steps to confidently cut out the backbone of a chicken and prepare it for cooking.

Use sharp shears or a knife

To cut out the backbone of a chicken, you will need a sharp pair of kitchen shears or a knife. If you are using shears, make sure they are sturdy and designed for cutting bones and cartilage; some kitchen shears come with a bone notch that will make this task easier. For a knife, choose one that is thin and sharp, like a boning knife, and make sure it is comfortable to hold and gives you good control.

Place the chicken breast-side down on a cutting board, with the legs facing towards you. This will give you a clear view of the backbone, which runs down the centre of the bird. Starting at the tail end of the chicken, use your shears or knife to carefully cut along one side of the backbone, staying as close to the bone as possible. Cut through the ribs, and try to keep your blade flat and parallel to the cutting board. Be careful not to cut into the meat on the other side of the backbone, and take your time to ensure a clean cut.

Once you have cut down one side of the backbone, turn your shears or knife around and cut down the other side. Again, stay as close to the bone as you can, cutting through the ribs until you have freed the backbone from the chicken. You can now remove the backbone and either discard it or use it to make stock. Your chicken should now be butterflied, or 'spatchcocked', and ready for roasting, grilling, or barbecuing.

Using a sharp knife or shears is essential for this task, as a dull blade will make it difficult to cut through the bones and cartilage, increasing the risk of slipping and cutting yourself. It is also important to take your time and work carefully, especially if you are new to this technique. Cutting out the backbone of a chicken is a useful skill to have, as it allows you to cook the bird more quickly and evenly, resulting in juicy, delicious meat.

Cut close to the bone

To cut out the backbone of a chicken, you must cut close to the bone, avoiding cutting any meat off with it. You also want to avoid cutting into the bone so you don't accidentally cut yourself.

To begin, position the chicken so that the drumsticks are pointing towards you. Using a sharp knife or a pair of kitchen shears, start cutting on one side of the backbone. Make sure to cut as close to the bone as possible without cutting into it. You want to avoid cutting off any meat, as you want to preserve as much of the chicken as possible for your dish.

Continue cutting through the small rib bones, following the contours of the rib cage. Be careful not to cut through the center of the backbone itself. Once you've cut through the rib bones on one side, repeat the process on the other side. You can then remove the backbone and set it aside for making chicken stock.

It is important to be mindful and careful throughout the process, ensuring that you cut away from yourself to avoid any accidents.

Avoid cutting meat

Spatchcocking, or butterflying, is a technique used to ensure a chicken cooks evenly and more quickly. It involves removing the backbone and flattening the chicken.

To avoid cutting into the meat when removing the backbone, you should cut as close to the bone as possible. This may require a little more pressure above the thigh bone. You can use a sharp knife or sturdy 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 shears, start from the tail end of the chicken and cut along one side of the backbone, then repeat on the other side. You'll be cutting into the softer outer side of the ribcage, not the backbone itself.

When removing the backbone, be mindful not to cut into the bone, as this could result in cutting yourself. You also want to avoid cutting too much meat off the chicken. As you cut, push the meat away from the bone so you're not cutting it off. Make sure you are super careful and always cut away from yourself.

After removing the backbone, you can keep it to make chicken stock or soup.

Remove the wings

To remove the wings of a chicken when cutting out the backbone, follow these steps:

Begin by placing the chicken breast-side down on a cutting board. This will expose the chicken's back, where the backbone is located. Identify the backbone by running your finger along the middle of the chicken's back. This will help you determine where to make your cuts.

Now, use a sharp knife or kitchen shears to cut through the ribs along the spine on both sides of the backbone. Be careful not to cut through the bone itself, and avoid cutting into the meat unnecessarily. The goal is to cut through the rib bones connected to the backbone, which will allow you to remove the entire backbone in one piece.

Once you've cut through the ribs on both sides, you can lift and remove the backbone. Set it aside, as you can use it later for making chicken stock or broth.

With the backbone removed, it's time to address the wings. Locate the ligament in the wing, which is the point at which you will separate the wing from the chicken. Using your knife or shears, carefully cut through the ligament to detach the wing from the chicken. Repeat this process for the other wing.

After removing both wings, you have the option to keep them intact or further trim the wingtips, as they tend to burn during cooking. If you wish to keep the wingtips, tuck the wings underneath the breasts or cover them with aluminium foil while cooking. This will help protect them from direct heat and prevent burning.

Flatten the chicken

Flattening a chicken, also known as spatchcocking, is a technique that helps the chicken cook faster and more evenly. It also increases the surface area for marinades to penetrate, resulting in more flavour.

To flatten a chicken, you must first cut out its backbone. Place the chicken breast-side up, with the back opening towards you, and identify the backbone running straight down the middle, with the legs on either side. Using a sharp knife or kitchen shears, start cutting about half an inch away from the backbone, from the neck to the tail. Be careful to avoid cutting into the bone or too much into the meat. Cut along one side of the backbone, then repeat on the other side to remove it.

Once the backbone is removed, you can further separate the meat from the bone by running your fingers along both sides of the bone and pulling it away. Now, flip the chicken over so that it is breast-side down. Cut a notch into the breastbone by making two cuts in a 'V' shape along the neck opening, between the ribs. This will make flattening the chicken easier.

Finally, flip the chicken again so that it is breast-side up. Use your hands to press down on the breastbone to flatten the chicken. You may hear a cracking sound as you do this. At this point, your chicken is ready to be seasoned and cooked as desired.

Frequently asked questions