Claire Thompson
Cutting up a whole chicken is a great way to save money compared to buying pre-packaged chicken cuts. It can also help you achieve more even cooking and is easier than you might think. In this article, we will focus on how to cut the back off a chicken, which involves removing the backbone and flattening the chicken. This technique is also known as spatchcocking or butterflying.
Characteristics and Values Table for Cutting the Back Off a Chicken:
| Characteristics | Values |
|---|---|
| Technique | Spatchcocking or butterflying |
| Tools | Sharp knife or kitchen shears |
| Cutting Technique | Cut along both sides of the backbone, avoiding the bone itself |
| Meat Preservation | Avoid cutting into bone or taking too much meat off |
| Backbone Usage | Use it for making chicken stock |
| Flattening | Press down on the breastbone to flatten the chicken |
| Skin | Ensure skin covers legs to prevent burning |
| Seasoning | Spatchcocking allows for better seasoning |
| Cooking | More even cooking and lots of crispy skin |
| Wings | Locate the joint and slice through it to remove the wing tips |
| Legs | Pull each leg away from the body and slice through the skin between the breast and drumstick |
| Thigh and Drumstick | Separate by cutting through the joint |
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What You'll Learn
How to spatchcock a chicken
Spatchcocking a chicken is a simple process that will help your chicken cook faster and result in delicious, crispy skin. It is also known as butterflying, as the chicken is split down the middle and opened up like the wings of a butterfly.
To spatchcock a chicken, you will need a sturdy pair of kitchen shears or scissors and a raw chicken. Some sources also recommend using a sharp knife. First, pat the chicken dry with a paper towel. Then, position the chicken breast-side down and remove the backbone by cutting down either side of it. You may need to use a little extra muscle when you get to the thigh-to-backbone connection. Be careful not to cut into the bone, as this could result in cutting yourself. You also want to avoid cutting off too much meat. Once the backbone is removed, flip the chicken over and press down on the breastbone to flatten it. You can press down a few times if needed. Tuck the wings under themselves to prevent burning, as there is less meat there.
Now your chicken is ready to be seasoned and cooked. Spatchcocked chickens can be roasted, grilled, or cooked in a smoker. This technique helps the chicken cook faster and more evenly, resulting in crispy skin and juicy meat.
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![Kitchen Shears, [Easier Spatchcock] Heavy Duty Kitchen Scissors, All Purpose for Food Turkey Fish Meat Chicken Bone Cutting, Ultra Sharp Poultry Shears for Cooking, Barbecue, Dishwasher Safe](https://m.media-amazon.com/images/I/61d5RSvq3rL._AC_UL320_.jpg)
Using the right tools
To cut the back off a chicken, you will need a sharp chef's knife or boning knife and a clean, stable cutting board. Some sources recommend using kitchen shears or sharp sheers to cut the backbone itself, which can make the process easier and reduce the risk of cutting yourself on the bone.
When cutting any meat, it is important to use a sharp knife. A dull knife can make the process more difficult and increase the risk of accidents. Ensure your knife is sharp and that you are confident in your ability to handle it safely.
If you are cutting up a whole chicken, it is also important to use a separate cutting board for meat to avoid cross-contamination. Make sure the board is clean and dry before you start. You may also want to use a cutting board with a grip or wet towel underneath to prevent slipping.
When cutting the back off a chicken, you will be working closely with the backbone and ribs. It is important to cut close to the bone to avoid wasting meat but be mindful not to cut into the bone itself. Cutting through bone can be challenging and may increase the risk of injury if not done carefully.
Take your time and be careful when cutting the back off a chicken. Make sure the chicken is securely positioned on the cutting board and use your non-dominant hand to stabilize the chicken while cutting with your dominant hand. Keep your fingers curled under and away from the blade at all times to prevent accidental cuts.
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Cutting the backbone
Spatchcocking, or butterflying, a chicken involves removing the backbone and flattening the chicken before cooking. This method of preparing a chicken for cooking has several benefits, including more even cooking, better seasoning, crispier skin, and easier serving.
To cut out the backbone, you can use a sharp knife or a pair of kitchen shears. Start by placing the chicken breast-side down on the cutting board. You should be able to see the backbone—this is what you will cut along both sides to remove it. Make sure to cut close to the bone, being careful not to cut into the meat or the bone itself. Cut through the ribs, exerting a bit of force if needed. You may need to reposition your scissors further away from the backbone if you find it difficult to cut through the bones.
Once you have cut all the way up one side of the backbone, repeat the process on the other side. As you cut, push the meat away from the bone to avoid cutting into the meat. Always cut away from yourself to ensure safety. After removing the backbone, set it aside, as it can be used to make delicious chicken stock.
Now, you're ready to flatten the chicken. Flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken slightly, then press down firmly on the breastbone with the palm of your hand. You may hear a crunching sound, which is normal. The goal is to flatten the chicken so that the breasts and thighs are at the same level.
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Flattening the chicken
Flattening a chicken, or spatchcocking, is a great way to ensure your bird cooks evenly. It is a simple process that can be done at home and will make your chicken look and taste great.
To begin, you will need a strong, sharp pair of kitchen shears or a sharp knife. You will also want to ensure your chicken is breast-side down, so you are looking at the back and can see the backbone. You will then cut along both sides of the backbone to remove it. It is important to cut close to the bone, being careful not to cut into the bone itself or cut too much meat off. You may need to use a knife to cut through the chicken and get the bone free on one side. As you cut, push the meat away from the bone. You should also cut through the ribs, which will require a bit more force.
Once the backbone is removed, set it aside; it can be used later for chicken stock. Now, flip the chicken over so that the breasts are facing up. Use your hands to open the chicken a little, then press down on the breastbone with the palm of your hand. You should aim to flatten the chicken so that the breasts and thighs are at the same level. You may hear some crunching, which is normal. You can press down a few times if needed.
Finally, tuck the wings under themselves to prevent burning, as there is less meat in this area. Your chicken is now ready to be seasoned and cooked.
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Making chicken stock with leftover bones
To cut the back off a chicken, you can use sharp shears or a sharp knife. Start cutting with the shears on one side of the backbone, ensuring you cut close to the bone without cutting through meat or bone. Then, use a knife to cut through the chicken and free the bone on one side. As you cut, push the meat away from the bone to avoid cutting it. Repeat this process on the other side of the backbone.
Now, you can use the leftover bones to make a delicious chicken stock. Here's how:
First, collect and store your leftover chicken bones in the freezer. You can also add vegetable scraps, such as celery leaves, carrot heads, and ends of celery, to add flavor and reduce waste. Once you have enough bones, you can begin making your stock. Take your frozen bones and place them in a large pot. For a richer stock, you can brown the bones first by coating the bottom of the pot with olive oil and heating the bones until they are browned.
Next, add your vegetables and herbs. Traditional choices include onion, celery, and carrots, but you can also add rosemary, parsley, thyme, sage, or bay leaves for extra flavor. If you want to add a unique twist, try using apple cider vinegar, which breaks down bone tissue and releases collagen into the stock, making it more nutritious. You can also experiment with different vegetables and herbs to find your favorite combination.
Cover the ingredients with water, usually around 6 quarts, and bring the pot to a boil. Then, reduce the heat and let the stock simmer for several hours. The longer it simmers, the more flavor will develop. For a basic chicken stock, an hour of simmering is sufficient. However, for a more intense flavor, consider simmering for 4 to 6 hours or even longer. Remember to check the pot occasionally to ensure there is enough water and to skim off any scum that rises to the surface during the first half hour of cooking.
Once your stock is done simmering, remove it from the heat and let it cool. Then, carefully strain the stock through a fine mesh sieve to remove the solids. Finally, distribute the strained stock into jars or storage containers. You can store your chicken stock in the refrigerator for up to a week or freeze it for several months.
By following these steps, you can not only enjoy a delicious, homemade chicken stock but also make the most of your leftover chicken bones.
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Frequently asked questions
Place the chicken breast-side down on the cutting board.
Cut along both sides of the backbone to remove it. Ensure you are cutting through the rib bones and not the backbone itself.
You can discard it or use it to make chicken stock.
