Jake Harper
Learning how to cut out the backbone of a chicken is a valuable technique to master. This method, also known as spatchcocking or butterflying, involves removing the chicken's backbone and pressing the bird flat so that it cooks evenly. It is a simple process that can be done with a sharp knife or kitchen shears. The chicken is placed breast-side down, and a cut is made along both sides of the backbone to remove it. This technique allows for even cooking and better seasoning, making it a popular choice for grilling and roasting chicken.
| Characteristics | Values |
|---|---|
| Technique | Spatchcocking or butterflying |
| Purpose | To cook chicken evenly |
| Tools | Sharp knife, kitchen shears, or poultry shears |
| Chicken preparation | Place chicken breast-side up on a cutting board with the back opening towards you |
| Cutting technique | Cut along both sides of the backbone, through the rib bones, not the bone itself |
| Backbone removal | Cut all the way up one side of the backbone, then the other, and lift it out |
| Flattening | Flip the chicken, press down on the breastbone to flatten, then fold the legs inward |
| Seasoning | Season to taste, or use herbs by separating the chicken skin and placing them under the skin |
| Cooking | Bake, roast, grill, or cook in a hot oven at 450°F (230°C) |
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What You'll Learn
Using sharp shears or a knife
Spatchcocking, also known as butterflying, is a technique that involves removing the backbone of a chicken so that it lays flat on a baking sheet. This method of preparing chicken allows it to cook more evenly and in less time compared to traditional roasting or grilling.
To cut out the backbone using sharp shears or a knife, follow these steps:
Step 1: Prepare the Chicken
Start by patting the chicken dry with a paper towel. Place the chicken breast-side down on a cutting board. This will ensure that the backbone is exposed and easily accessible for cutting.
Step 2: Cut Along the Backbone
Using sharp kitchen shears or a sharp knife, begin cutting along one side of the backbone. Make sure to cut as close to the spine as possible without actually cutting into the bone itself. Be careful not to cut into the meat unnecessarily, as you want to avoid wasting any of the chicken.
Step 3: Repeat on the Other Side
Once you've cut along one side of the backbone, repeat the process on the other side. You may need to apply a little more pressure when cutting above the thigh bone. This will completely remove the backbone from the chicken. You can set the backbone aside to use for making chicken stock later.
Step 4: Prepare for Flattening
After removing the backbone, you'll need to prepare the chicken for flattening. Use a knife to make a small cut into the white cartilage at the top of the breastbone. This will make it easier to expose and remove the breastbone, which is crucial for flattening the chicken.
Step 5: Flatten the Chicken
With the backbone and breastbone removed, it's time to flatten the chicken. Flip the chicken over so it is breast-side up. Use your hands to press down firmly on the breastbone area, applying enough pressure to flatten the chicken. You may hear a cracking sound as you do this.
Step 6: Season and Cook
Your chicken is now ready for seasoning and cooking. You can use a variety of seasonings, oils, or butter mixtures to enhance the flavor. After seasoning, follow standard roasting or grilling instructions, ensuring that the chicken is cooked thoroughly before serving.
Remember to always use sharp tools and be cautious when cutting to avoid any accidents. This technique will help you achieve a juicy, flavorful, and evenly cooked chicken.
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Cutting alongside the backbone
To cut the backbone out of a chicken, you will need a sharp knife or a pair of sturdy kitchen or poultry shears. You can start cutting from either the top or the bottom of the chicken. Place the chicken breast-side up on your cutting board with the back opening towards you. You should be able to see the backbone running straight down the middle, with the legs on either side.
To begin cutting alongside the backbone, make sure you are cutting near the pivot point of your scissors, where the two blades are screwed together, as this is where you will have the most force. Cut alongside the backbone and through the ribs, but be careful not to cut through the bone itself. You only want to cut through the small rib bones. Exert a bit of force to cut through the rib bones, but this should not be terribly hard to do. If you are using a knife, slide it down the outside of the hips, guided by their shape, until you reach the ball joint that connects the legs. Tilt your knife at a 45-degree angle.
Once you have cut through the ribs on one side of the backbone, repeat the process on the other side. Cut all the way up one side of the backbone and then all the way up the other. Remember to cut beside the backbone, not through it. If it feels very difficult to cut through the bones, try repositioning your scissors slightly further away from the backbone.
After you have cut through the ribs on both sides of the backbone, lift it out and set it aside. You can keep the backbone and use it to make chicken stock.
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Removing the backbone
To start, take a whole chicken and place it breast side up on your cutting board with the back opening towards you. You can also start with the chicken breast-side down. The important thing is that you can see the backbone, which runs straight down the middle with the legs on either side.
Using a sharp knife or a pair of kitchen shears, cut along both sides of the backbone to remove it. You can start from the top or the bottom of the chicken. Make sure to cut close enough to the bone to avoid cutting meat off, but also to avoid cutting the bone itself. You are cutting through rib bones, not through the centre of the backbone. Once you have cut through one side, do the same on the other side.
When the backbone has been cut free, lift it out and set it aside. You can keep the backbone and use it to make chicken stock. Now, you are ready to flatten the chicken.
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Flattening the chicken
Flattening a chicken, also known as spatchcocking or butterflying, is a valuable technique to master. It involves removing the backbone and pressing the bird flat so that it cooks evenly.
To flatten a chicken, place it breast-side up on a cutting board with the back opening towards you. You should be able to see the backbone running straight down the middle, with the legs on either side. Slide your knife down the outside of the hips, guided by their shape, until you reach the ball joint that connects the legs. Cut through this joint.
Once the backbone has been loosened, flip the chicken over and cut down through the ribs. When you reach the front of the chicken, your knife will hit the wishbone. Run your knife on the outside of this bone until you reach the ball joint that connects the wings to the breastbone. Cut through this joint. Now, lift the backbone and cut away any skin or meat that is still attached.
At this point, you should have a fully intact chicken with the backbone removed. Flip the chicken over so the breasts are facing up, and press down firmly on the breastbone until you hear a crack. This is the wishbone breaking, and the chicken should now be flattened. You can also tuck the wings underneath themselves to prevent burning.
Your chicken is now ready to be seasoned and cooked.
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Using the backbone for stock
Once you've removed the backbone from the chicken, don't throw it away! It can be used to make a delicious, flavoursome chicken stock. Simply set the backbone aside and follow the remaining steps to prepare and cook your chicken.
To make the stock, you can use the backbone on its own or combine it with other chicken bones, such as the neck, giblets, and ribs. You can also add vegetables and herbs to enhance the flavour of your stock.
Place the bones and any additional ingredients in a large pot and cover with water. Bring the water to a boil, then reduce the heat and simmer for several hours. The longer you simmer the stock, the more flavourful it will become.
During the cooking process, use a spoon to periodically skim off any foam or impurities that rise to the surface. This will help to clarify your stock and improve the final product.
Once your stock is finished cooking, strain it to remove the solids and let it cool. You can then store your homemade chicken stock in the refrigerator or freezer until you're ready to use it.
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Frequently asked questions
Cutting out the backbone, also known as spatchcocking or butterflying, allows the chicken to cook more evenly as it flattens out the meat and ensures that all parts are cooked at the same rate.
You can use either a sharp knife or sharp kitchen shears/poultry shears to cut out the backbone.
Position the chicken so that its back is facing up and the drumsticks are pointing towards you. Cut along both sides of the backbone, through the rib bones, but not through the center of the backbone itself.
After removing the backbone, you can set it aside to use for making chicken stock. Then, flip the chicken over so the breasts are facing up, and press down firmly on the breastbone to flatten the chicken.
You should aim to flatten the chicken so that the breast meat and thighs are at roughly the same level. You will likely hear some crunching sounds as the ribs expand, which is normal.
