Lucas Delgado
Removing the backbone from a chicken, also known as spatchcocking or butterflying, is a valuable technique to master. It allows the chicken to cook more evenly and in less time, resulting in juicy and flavorful meat. Spatchcocking involves cutting through the ribs along the spine on both sides of the backbone, using kitchen shears or a knife. After removing the backbone, the chicken is flattened by pressing down on the breastbone and tucking the wings underneath. The backbone can be used to make chicken stock, and the chicken can be seasoned and cooked according to your preference. This technique can be applied to other poultry, such as turkey or game hen, making it a versatile skill to have in your culinary repertoire.
How to take the backbone out of a chicken
| Characteristics | Values |
|---|---|
| Technique | Spatchcocking/Butterflying |
| Purpose | To flatten the chicken and reduce cooking time |
| Tools | Kitchen shears/scissors, knife, skewers |
| Process | Cut through ribs along the spine on both sides of the backbone, remove spine and bones, cut into sternum, open rib cage, remove breastbone, flatten chicken |
| Tips | Avoid cutting into bone, don't remove too much meat, save bones for stock, season before cooking |
| Temperature | 160-165˚F internal temperature, will increase when resting outside oven |
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What You'll Learn
Spatchcocking or butterflying a chicken
To spatchcock a chicken, you will need a whole chicken and a strong pair of sharp kitchen shears. Place the chicken breast-side down. Using the kitchen shears, cut through the ribs along both sides of the backbone, being careful not to cut into the bone. You can also use a heavy knife to slightly cut into the sternum to make it easier to remove the backbone. Once the backbone is removed, open the rib cage and pop out the breastbone to flatten the chicken. You can save the backbone to make chicken stock or broth.
After the chicken is flattened, you can season it with salt and pepper or other herbs to boost the flavor. Tuck the wings under the chicken to prevent them from burning, as they tend to cook faster than the rest of the chicken. You can then place the chicken on a rimmed baking sheet and use your palms to push firmly over the breastbone to ensure the chicken is flattened.
Spatchcocking a chicken is a simple technique that can be used for roasting or grilling, resulting in a juicy and flavorful bird with crispy skin. It is a great option for weeknight dinners or entertaining a crowd, as it is easy to prepare and cook.
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Using kitchen shears to cut through the ribs
Spatchcocking or butterflying a chicken is a technique that involves removing the backbone and rib cage so that the bird can be opened up flat, allowing for more even cooking and more crispy skin. This process can easily be done at home with a strong pair of kitchen shears.
To start, place the chicken breast-side down with the drumsticks closest to you. You will need to cut along both sides of the backbone to remove it. You can start from either the top or bottom of the chicken. It is important to keep the cuts as close to the spine as possible, which may require a bit of force and pressure above the thigh bone. Make sure you are cutting near the pivot point of your scissors, where the two blades meet, as this is where you will have the most force.
When cutting, you should avoid cutting into the bone or through the backbone itself, as this can be dangerous. Instead, cut through the rib bones on either side of the backbone. You also want to avoid cutting too much of the meat off. Once you have cut through one side, repeat the process on the other side.
After removing the backbone, you can set it aside to use for chicken stock later. Now, the breast of the chicken should be facing up. You can then fold the legs inward so that the majority of the meat is facing up. Use the heel of your hand to press down firmly on the breastbone to flatten the chicken. You may hear a crack as you do this.
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Removing the spine and bones
Step 1: Prepare the Chicken
Start with a whole chicken, removing the neck and giblets from the body cavity. Trim away any excess fat from around the cavity opening. Position the chicken with the breast side up and the back opening towards you. You should be able to see the backbone running down the middle, with the legs on either side.
Step 2: Cut Through the Ribs
Using sharp kitchen shears or sturdy scissors, begin cutting through the ribs along the spine on both sides of the backbone. Be careful to only cut through the small rib bones and not through the centre of the backbone itself. Stay as close to the backbone as possible to avoid cutting into the breast meat.
Step 3: Loosen the Backbone
Once you have cut through the ribs on both sides, the backbone should be loosened. At this point, you may find it easier to flip the chicken over and lift it to make further cutting easier. Continue cutting through any remaining ribs and tissue until the backbone is completely free.
Step 4: Remove the Backbone
Once the backbone is loosened and mostly free, use your hands or kitchen towels to pull away any remaining skin or meat holding on to the backbone. Be careful not to cut yourself on any remaining bones. The backbone can be reserved for making chicken stock or broth if desired.
Optional Step: Remove the Breastbone
Some people also choose to remove the breastbone for easier carving after cooking. To do this, use a paring knife to make a small cut in the white cartilage above the breastbone. Bend both halves of the carcass backward to expose the breastbone, then pull it out. The breastbone may break into two pieces, which is normal.
Final Steps: Flatten and Secure
After removing the spine and bones, it's time to flatten the chicken. Use your hands to press down on the breastbone area, flattening the meat to an even thickness. You can also use skewers to secure the legs and keep the bird flat, running the skewers diagonally through the breast and thigh meat. Now your chicken is ready to be seasoned and cooked!
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Flattening the chicken
Flattening a chicken, also known as spatchcocking or butterflying, is a technique used to ensure the chicken cooks evenly and in less time. It involves removing the backbone and breastbone (or keel bone) so that the chicken lays flat on a grill or baking tray.
To flatten a chicken, start by placing the whole chicken 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 a sharp knife into the outside of the hips, guided by their shape, until you reach the ball joint that connects the legs. Tilt the knife at a 45-degree angle as you do this.
Once the legs are free, continue cutting down towards the front of the chicken on either side of the backbone. You will need to cut through the ribs, which will take a bit of force, but it shouldn't be too tough. Stay as close to the backbone as possible to avoid cutting into the breast. Once the backbone has been loosened, you may find it easier to flip the chicken over and cut through the ribs from the other side.
When you get to the front of the chicken, your knife will hit the "V"-shaped wishbone. Run your knife on the outside of this bone until you reach the ball joint connecting the wings to the breastbone. Cut through this joint, then pick up the backbone and cut away any remaining skin or meat.
At this point, you can remove the breastbone by making a small cut in the white cartilage at the top of the breastbone. Bend both halves of the carcass backward to expose the breastbone, then pull it out. The breastbone may break into two pieces, but this is not a problem.
Now, you're ready to flatten the chicken. Flip the chicken over so that the skin is covering the legs. Press down on the breastbone with the heel of your hand, applying gentle pressure to flatten the chicken onto your tray. You can press down a few times if needed. Tuck the wings underneath themselves to prevent burning.
Your chicken is now ready to be seasoned and cooked.
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Cooking the chicken
Once you've removed the backbone and flattened the chicken, you can season and cook it.
First, trim away any excess fat from around the cavity opening. Then, pat the chicken dry with paper towels. Rinsing the chicken under running water is not recommended from a food safety standpoint because bacteria will splash onto your kitchen surfaces. Proper cooking will kill any bacteria on the meat without rinsing.
Next, season the chicken. You can use salt and pepper, or olive oil and kosher salt. You can also coat the chicken with garlic herb butter, spreading it under the skin and over the chicken.
Now the chicken is ready to cook. Spatchcocked chicken can be baked, roasted, grilled, or cooked in a smoker. It can be cooked in a metal rack in the oven, which will make the skin extra crispy. The ideal temperature for cooking chicken is 165˚F, but keep in mind that the temperature will continue to increase while the chicken is resting outside the oven. Most sources recommend removing the chicken when the internal temperature reaches 160˚F.
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Frequently asked questions
Spatchcocking, also known as butterflying, is a technique where you remove the backbone from the chicken and flatten it out before cooking it. This allows the chicken to cook evenly and faster.
Place the chicken breast side down. Use sharp kitchen shears or poultry shears to cut through the ribs along the spine on both sides. You can also use a knife, but make sure to be careful and stay as close to the backbone as possible. Then, use a heavy knife to cut into the sternum, open the rib cage, and pop out the breastbone to flatten the chicken.
You can keep the backbone and use it to make chicken stock or broth.
Spatchcocking a chicken allows it to cook more evenly and faster. It also makes for a nice presentation and easier cutting into halves after cooking.
After spatchcocking, you can season the chicken with salt and pepper, or stuff it with garlic herb butter. Then, it is ready to be baked, roasted, grilled, or cooked according to your preferred method.
