Emily Carter
Spatchcocking a chicken involves removing its backbone and breaking its breastbone, also known as the keel bone, so that it lays flat for cooking. The keel bone is the dark-looking breastbone that runs along the middle of the chicken's cavity. To remove the keel bone, one must first crack open the skin around it by folding the chicken outward, then break the delicate skin on either side with your fingers and pull it out.
How to remove the keel bone from a spatchcock chicken
| Characteristics | Values |
|---|---|
| What is the keel bone | The keel bone is another name for the breastbone and is found at the front of the bird, opposite the backbone |
| How to remove it | Break the delicate skin on either side with your finger and pull it out |
| Tools | Kitchen shears, knife |
| Process | First, remove the backbone. Then, cut into the cartilage part on top of the keel bone and run your finger on either side of the cartilage to separate it from the rib meat. Finally, pull out the keel bone |
| Tips | To make the chicken lay flatter, some people choose to remove the keel bone |
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What You'll Learn
Identify the keel bone
To identify the keel bone, you must first understand where it is located. The keel bone is another name for the breastbone, and it runs along the middle of the chicken's cavity, at the front of the bird, opposite the backbone. It is a dark-looking bone.
To locate the keel bone, you can start by flipping the chicken onto its back. You will then be able to see the backbone, which runs along the length of the chicken. The keel bone is on the opposite side, at the front of the bird.
Another way to identify the keel bone is to look for the cartilage. The keel bone is attached to a piece of cartilage, which is located at the top of the breastbone. This cartilage can be cut or snapped to release the keel bone.
Once you have identified the keel bone, you can remove it by breaking the delicate skin on either side with your fingers and pulling it out. Alternatively, you can use a knife or poultry shears to cut through the cartilage and release the bone.
Removing the keel bone is not necessary, but it can help the chicken lay flatter during cooking and make it easier to carve after cooking.
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Cut through the cartilage
To remove the keel bone, also known as the breastbone, you must first expose the bone by removing the chicken's backbone. With the breast facing down, use poultry shears to cut along the backbone on both sides, from the tail up, and remove it.
Now, to cut through the cartilage, you can use a knife to split the tendon at the top of the breast, allowing the chicken to lay flat. You can then use your fingers to separate the cartilage from the rib meat on either side of the keel bone. This will allow you to peel out the keel bone without tearing the chicken.
Alternatively, you can use poultry shears to cut directly into the cartilage on top of the keel bone. Make a cut in the shape of an inverted "V", and then use your fingers to get on each side of the keel bone and run them along it to remove it.
It is worth noting that some people choose not to remove the keel bone, as they believe it helps the chicken cook more evenly and keeps the bird more intact. However, removing the keel bone will ensure that your chicken lays completely flat, which can be desirable for even cooking and presentation.
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Pry the keel bone loose
To pry the keel bone loose, you must first identify where it is. The keel bone is another name for the breastbone and is found at the front of the chicken, opposite the backbone. It is a dark-looking bone that runs along the middle of the chicken's cavity.
Once you have located the keel bone, you need to crack open the skin around it by folding the chicken outward. Be gentle, as the skin around the keel bone is delicate and can easily tear. Insert your finger under the skin on either side of the keel bone and gently pull it away from the bone.
Now, you can start to pry the keel bone loose. Using your fingers, apply pressure to the keel bone and gently wiggle it back and forth to loosen it from the surrounding cartilage. You may need to use a knife to carefully cut into the cartilage to help loosen it, but be careful not to cut too deeply and damage the meat.
As you loosen the cartilage, the keel bone should start to pop out. Continue working your fingers around the bone, gently prying and loosening it until you can fully remove it. Be patient and take your time during this step to avoid tearing the chicken or leaving excess cartilage attached to the bone.
Once the keel bone is removed, you can flip the chicken over and it should now be nice and flat. The chicken is now ready for seasoning and cooking!
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Remove the bone
To remove the keel bone from a spatchcock chicken, you will need a good pair of kitchen shears and a knife. Some sources also recommend using a serrated bread knife.
First, cut along the backbone on both sides of the chicken, remove it, and then cut the tendon at the top of the breast with a knife. This will help the chicken lay flat. Then, with the breast facing down, use the poultry shears to cut through the breastbone, or keel bone, which is another name for the dark-looking breastbone found at the front of the bird, opposite the backbone.
To remove the keel bone, start by cutting into the cartilage on top of it. Then, use your fingers to separate the bone from the meat on either side of the cartilage. Gently pull the keel bone out, being careful not to tear the chicken.
Alternatively, you can crack open the skin around the keel bone by folding the chicken outward. Break the delicate skin on either side with your fingers and pull out the keel bone.
Removing the keel bone will help the chicken lay completely flat, which is ideal for even cooking and maximum crisp skin.
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Season and cook
Once you've removed the keel bone, it's time to season and cook your spatchcock chicken. The beauty of this method is that you can cook the chicken however you like—roasted, grilled, or even on a barbecue.
If you're roasting the chicken, preheat your oven to 425°F (218°C). For a 4-pound chicken, roast it for 40 minutes or until the thickest part of the breast registers at 160°F (71°C) on a meat thermometer. During the last 15 minutes of cooking, you can glaze the chicken with your favourite sauce or marinade—try a honey and soy sauce glaze, for example.
If you're grilling your chicken, aim for a grill temperature of 400°F (204°C). Keep in mind that cooking times may vary depending on the heat source and the size of your chicken. Always ensure your chicken is cooked thoroughly before serving.
Let the chicken rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender bird.
For a crispy skin, consider cooking your chicken on a rack in the oven or grill, allowing the heat to circulate evenly. Alternatively, for a moister bird, cook your chicken directly on a baking sheet or tray to catch all the delicious drippings.
When it comes to seasoning, the sky's the limit. A simple option is to rub the chicken all over with olive oil, salt, and pepper before cooking. Or, for a bolder flavour, try a dry rub with a blend of spices like paprika, garlic powder, onion powder, and dried herbs. If you've planned ahead, you can also try brining the chicken overnight for a juicy, flavourful result.
No matter which cooking method or seasoning you choose, your spatchcock chicken is sure to be a delicious and impressive meal.
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Frequently asked questions
The keel bone is the breastbone that runs along the middle of the chicken's cavity. It is found at the front of the bird, opposite the backbone.
Removing the keel bone from a spatchcock chicken will help the chicken lay flatter, which will help it cook more evenly.
First, crack open the skin around the keel bone by folding the chicken outward. Then, break the delicate skin on either side of the keel bone with your fingers and pull it out.
