Lucas Delgado
Spatchcocking, also known as butterflying, is a technique used to split a chicken and remove its backbone. This method involves cutting out the backbone and flattening the chicken so that it cooks evenly and in less time. Spatchcocking can be done with a raw chicken and a sturdy pair of scissors or shears. The process begins with the chicken breast-side down, cutting along both sides of the backbone, and then flipping and flattening the chicken. The result is a juicy and flavorful roast chicken with a crispy skin.
Characteristics and Values Table for Splitting a Chicken and Removing the Backbone
| Characteristics | Values |
|---|---|
| Technique | Spatchcocking or butterflying |
| Tools | Kitchen shears or sharp knife |
| Chicken Placement | Breast-side down |
| Cutting Technique | Cut along both sides of the backbone, not through it |
| Backbone Removal | Lift out and set aside |
| Flattening | Press down on the breastbone, use hands or a heavy knife to cut into the sternum |
| Seasoning | Olive oil, salt, pepper, herbs, butter |
| Cooking | Bake, roast, grill, smoker |
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What You'll Learn
Spatchcocking, or butterflying, a chicken
To spatchcock a chicken, you will need a pair of sturdy kitchen or poultry shears and a sharp knife. Place the chicken breast-side down, with the drumsticks closest to you. Cut along both sides of the backbone, through the rib bones, and remove it completely. Be careful not to cut through the meat or the bone itself. Once the backbone is removed, turn the chicken over and press down firmly on the breastbone to flatten it. You should hear a slight cracking sound as the wishbone breaks.
At this point, you can also remove the wishbone by cutting it out with a knife. Tuck the wings under themselves to prevent burning, as they have less meat. Now, your chicken is ready to be seasoned and cooked as desired.
You can use the removed backbone and bones to make a simple chicken stock or jus by cutting them into small pieces and browning them in a saucepan with oil, along with some soy sauce, lemon juice, and butter for added flavor.
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Using kitchen shears to cut the backbone
Kitchen shears are a great tool to use when removing the backbone from a chicken. They are safer to use than a chef's knife, as they allow you to feel your way around the chicken more easily and reduce the risk of the knife slipping and cutting you. They are also sturdy and sharp enough to cut through meat, skin, cartilage, and fat.
To remove the backbone of a chicken using kitchen shears, start by placing the chicken upright on a cutting board, with the neck side down. Use the shears to cut through the natural space between the backbone and the ribs. Repeat this process on the other side of the bird. You can throw the backbone into a bag and use it for stock later.
Next, set the chicken breast-side down on the cutting board. Cut along the right side of the backbone, from the tail to the neck. Then, cut along the left side of the backbone, just as you did on the right. Flip the chicken over and push down on the breast with your hand until you hear a crack, which means the chicken will stay flat.
Now that the backbone has been removed, you can continue to break down the chicken into quarters. Place the chicken breast-side up on the cutting board. Separate the breast with two passes of the shears. The first pass will be a shallow cut that slices through the skin and a little bit of the flesh, ensuring that you get an even piece of skin for each breast half. The second pass will cut through the remaining flesh and bone.
With the backbone removed and the chicken quartered, you can now proceed with your recipe.
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Flipping the chicken breast-side down
Positioning the Chicken:
Start by placing the chicken on a clean, dry surface or a cutting board. Ensure the chicken is breast-side up, with the back opening facing towards you. This positioning allows for easy identification of the backbone, which runs straight down the middle, with the legs connected on either side.
Flipping the Chicken:
Using clean hands or kitchen tongs, carefully flip the chicken over so that it is now breast-side down. This step provides access to the backbone and rib cage, which will be cut through to separate the breast from the backbone. It is important to flip the chicken gently but confidently to ensure it is securely breast-side down.
Cutting Along the Backbone:
Once the chicken is breast-side down, use a sharp knife or kitchen shears to cut along both sides of the backbone. Start from the tail end of the chicken and cut along one side of the backbone, then repeat on the other side. Stay as close to the spine as possible to minimize damage to the meat. This part may require a bit of force, especially when cutting through the rib bones and the thigh-to-backbone connection.
Removing the Backbone:
After cutting along both sides of the backbone, lift it out carefully and set it aside. Ensure that any remaining skin or meat attached to the backbone is cut away. At this point, the chicken should be separated into two main parts: the full chicken breast and the back, which includes the neck and tail (if present).
Flattening the Chicken:
With the backbone removed, it's time to flip the chicken again. Turn it breast-side up and use your hands or a kitchen mallet to press down firmly on the breastbone to flatten the chicken. You may hear a cracking sound as you do this, which is normal. The goal is to ensure that the breasts and thighs are roughly at the same level, creating an even cooking surface.
Spatchcocking or butterflying a chicken by flipping it breast-side down offers several advantages. It allows for more even cooking, preventing the breasts from drying out while waiting for the thighs to finish. Additionally, it provides better access for seasoning and results in crispier skin.
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Cutting the breast bone to flatten the chicken
To flatten a chicken, one common method is to spatchcock it, which involves removing the backbone. However, an alternative method is to cut through the chicken's breastbone, keeping the backbone intact. This method is popular in central and eastern Europe, Turkey, and the Caucasus.
To begin, place the chicken breast side up on a cutting board with the back opening towards you. You will be able to see the backbone running down the middle, with the legs on either side.
As you move towards the front of the chicken, you will encounter the "wishbone," which is V-shaped. Guide your knife along the outside of this bone until you reach a ball joint that connects the wings to the breastbone. Cut through this joint, and then pick up the backbone and remove any remaining skin or meat.
At this point, you should have a fully intact chicken without the backbone. To spatchcock the chicken, flip it over so the breasts are facing upwards, and push down. You should hear a few crunches as the ribs expand, and your chicken should now be flattened.
As an optional final step, flip the chicken back over and run your knife between the rib bones and the breast meat. This will help protect the breast meat from direct heat when grilling.
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Seasoning and cooking the chicken
Now that you've split the chicken and removed its backbone, it's time to season and cook it. Here's a step-by-step guide:
Seasoning the Chicken
Firstly, you can season the inside of the chicken with salt and pepper. Then, rub the chicken with herbs to boost flavor. You can also make garlic herb butter by combining the ingredients in a small mixing bowl and spreading it under the chicken skin. Additionally, you can add a teaspoon of kosher salt and coat the chicken with a tablespoon of olive oil.
Cooking the Chicken
The recommended cooking method for a spatchcock chicken is roasting. Place the chicken skin-side up on a rack in a roasting pan. You can also add vegetables around the chicken, which will cook in the juices and create buttery crispy edges. For a 2-4 pound chicken, roast it in an oven at 450 to 500°F or 232 to 260°C for 40 to 45 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. However, some sources recommend removing the chicken from the oven when the internal temperature reaches 160°F, as the temperature will continue to increase while the chicken rests outside the oven.
Making a Jus
You can use the chicken backbone to make a jus to serve with the chicken. To do this, heat a tablespoon of oil in a saucepan over high heat. Add the backbone and cook until well browned, then add onion, carrot, and celery, and cook until browned. Add a bay leaf, vermouth or sherry, and a cup of water, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 20 minutes, then strain out the solids and return the liquid to the pan. Boil until approximately a third of a cup remains, then whisk in soy sauce, butter, and lemon juice. Season with salt and pepper to taste.
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