Jake Harper
Spatchcocking is a technique used to remove the backbone or spine of a chicken and flatten it out before cooking. This method of preparing a chicken is beneficial as it cooks faster, yields crispier skin, and cooks more evenly. It is also easier to season consistently as the poultry lays completely flat. To cut out the backbone, you can use sharp shears, scissors, or a sharp knife.
| Characteristics | Values |
|---|---|
| Tools | Kitchen shears, knife, scissors |
| Chicken position | Breast-side down, legs away from you |
| Cutting technique | Cut along one side of the spine, repeat on the other side |
| Cutting tips | Cut close to the bone, avoid cutting meat or bone, use knife to separate meat from bone |
| Post-cutting | Flatten chicken, season, cook |
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What You'll Learn
Use a knife or scissors to cut along the spine
To cut the spine out of a chicken, you can use a knife or sharp kitchen shears. Place the chicken breast-side down on a cutting board. If you are using shears, start cutting on one side of the backbone, as close to the bone as possible without cutting into it or removing too much meat. Then, repeat on the other side to remove the backbone.
If you are using a knife, make a small incision in the white cartilage that covers the top of the breastbone. Bend both halves of the carcass backward to expose the breastbone, which should pop up through the cut. Then, run your thumbs down both sides of the breastbone to separate it from the meat.
Once the breastbone is loosened on both sides, pull it up and out. The breastbone may break into two pieces when you remove it, especially if it is not fully separated from the breast meat. If this happens, simply pull out the two pieces.
After removing the backbone, you can use the spine to make chicken stock. Then, flip the chicken over and press down on the breastbone to flatten the chicken. You may hear a crack as you press.
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Remove the backbone
To remove the backbone of a chicken, you will need a sturdy pair of kitchen shears or a sharp knife. Some sources recommend using a combination of both.
First, pat the chicken dry with a paper towel and place it breast-side down on a large cutting board. Then, use your shears or knife to cut along one side of the chicken's spine, starting from the tail end. Keep the cuts as close to the spine as possible, being careful not to cut into the bone or remove too much meat. You may need to apply more pressure when cutting above the thigh bone.
Once you have cut about 3/4 of the way along the spine on one side, repeat the process on the other side. If you are having difficulty, try rotating the bird so that the tail faces you and cut from the opposite side. After you have cut along both sides of the spine, hold it for leverage and continue cutting to remove it completely.
Now that the backbone has been removed, you can use it to make chicken stock or a quick pan jus.
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Flatten the chicken
Flattening a chicken is the final step in the process of spatchcocking, which involves removing the spine or backbone of the chicken so that it lays completely flat during the cooking process. Flattening the chicken helps it cook faster and more evenly, and makes serving easier. It also yields crispier, more golden chicken skin.
To flatten the chicken, flip the chicken over so that it is breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press. The chicken should be completely flat, with the legs and breasts laying flat.
If you want the chicken to be even flatter, you can make two small slits on either side of the breast bone before pressing down to flatten. Alternatively, you can leave the breastbone intact and simply push the carcass open to break the breastbone and flatten out the chicken.
Once the chicken is flattened, it can be seasoned and cooked. It is recommended to let the chicken rest at room temperature for at least 45 minutes before roasting to achieve crispier skin.
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Season the chicken
Seasoning a chicken is an important step in the cooking process, as it adds flavour and ensures the meat is juicy and cooked evenly. There are several ways to season a chicken, and the method you choose will depend on the cut of chicken and your preferred cooking method. Here is a step-by-step guide to seasoning a chicken after removing its spine:
Pat the chicken dry
Use a paper towel to pat the chicken dry. This step is important, as it helps to remove any excess moisture from the surface of the chicken.
Apply salt
Sprinkle kosher salt liberally over the chicken. You can also use regular table salt, but kosher salt is recommended for its flavour and ability to absorb moisture. The salt will help to draw out more surface water, enhancing the flavour and promoting crispy skin.
Add other seasonings
You can now add your choice of spices, herbs, and seasonings. Common spice blends for chicken include poultry seasoning, taco seasoning, and Italian seasoning. You can also use a simple combination of salt and pepper. Be generous with your seasonings, ensuring that you cover all surfaces of the chicken, including under the skin.
Massage the seasonings
Using your hands, gently lift the skin of the chicken and rub the seasonings into the meat. This step ensures that the flavours penetrate the meat, resulting in a more intense taste.
Coat with oil
Before cooking, coat the chicken with a thin layer of oil. This will help the chicken cook evenly and promote a crispy, golden skin. You can use a cooking oil such as olive oil or another oil of your choice.
Cooking instructions
After seasoning, your chicken is now ready to be cooked. You can bake, roast, grill, or cook it on a stove-top, following your preferred recipe. Ensure the chicken is cooked through to a safe internal temperature, typically around 165ºF in the thickest part of the meat.
Remember, seasoning a chicken is a versatile process, and you can adjust the spices and herbs to your taste preferences. Enjoy experimenting with different combinations to find your perfect flavour profile!
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Roast, grill or smoke the chicken
Once you've cut out the spine of your chicken, you can roast, grill, or smoke it. Here are some detailed instructions for each method:
Roasting
Roasting a whole chicken is a simple process. Preheat your oven to 350°F for a standard, juicy roast chicken. If you prefer crispier skin, you can preheat to 425°F. A 3-pound chicken should be fully cooked in a little over an hour at 350°F, while 50 to 60 minutes should suffice at 425°F. To check if your chicken is cooked, look for meat that is no longer pink at the bone, clear juices, and an internal temperature of 165°F in the thickest part of the thigh, near the bone. Season the chicken inside and out with salt, black pepper, and onion powder. You can also add butter, which locks in moisture and gives the seasonings something to stick to. Stuff the chicken cavity with celery for a subtle vegetal flavor and extra moisture. Place the chicken on a bed of celery in a roasting pan, add butter, and bake until fully roasted.
Grilling
Boneless chicken breasts are lean and can easily become dry, rubbery, and bland. To avoid this, use a meat mallet to pound the chicken breasts to an even 1/2-inch thickness. Then, prepare a marinade with your choice of ingredients and place the chicken breasts in a zip-lock bag. Massage the marinade into the meat until it is evenly coated. Refrigerate the chicken for at least 4 hours or overnight. When ready to cook, preheat your grill to high heat and oil the grates. Place the chicken on the grill and cook for 2 to 3 minutes per side. Do not overcook. After removing the chicken from the grill, let it rest for 3 to 4 minutes before cutting into it.
Smoking
Brining the chicken in a salt and water solution for up to 24 hours is recommended to ensure that your chicken is juicy, moist, and well-seasoned. However, if you're short on time, you can skip this step. Remove any giblets and let the chicken come to room temperature for 20-30 minutes. Season the chicken, then place it on a preheated smoker at 275°F, breast side up, without a pan. Smoke for about 2-3 hours, depending on the size of your chicken. The chicken is ready when it reaches an internal temperature of 165°F in the thickest part of the breast and 175°F in the thickest part of the thigh. After the first 45 minutes, spray the chicken with cooking oil or butter to help the skin crisp up. Once the chicken is done, let it rest for 15-20 minutes before carving and serving.
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Frequently asked questions
You can use a sharp knife or sturdy kitchen shears.
First, place the chicken breast-side down with the neck facing towards you. Cut along one side of the spine, as close to the bone as possible without cutting into it or removing excess meat. Repeat on the other side. Hold the spine for leverage and continue cutting to remove it completely.
Removing the spine of a chicken, also known as spatchcocking, allows the chicken to lay completely flat during the cooking process. This results in more even cooking, crispier skin, and easier cutting after cooking.
You can keep the chicken spine and use it to make chicken stock or a quick pan jus.
