Sophie Bennett
Butterflying a chicken, also known as spatchcocking, is a technique used to prepare a chicken for cooking. It involves removing the backbone and pressing the chicken flat so that it cooks evenly. This method ensures that the breast and thigh meat cook at the same rate, resulting in moist, tender meat and crispy skin. The process of butterflying can be applied to other meats such as pork or veal and is a useful technique for cooks to master.
| Characteristics | Values |
|---|---|
| Name | Butterflying or Spatchcocking |
| Process | Cutting out the chicken's backbone and pressing the bird flat so that it cooks in a single layer |
| Purpose | Faster, more even cooking, lots of crispy skin, easier to serve |
| Technique | Place the chicken breast skin side down, insert a knife into the thickest part and cut horizontally almost to the other side, open it like a book, then cut the breast in half horizontally |
| Thickness | 1/8 to 1/4 inch |
| Temperature | 165 degrees |
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What You'll Learn
The benefits of butterflying chicken
Butterflying a chicken, or spatchcocking, is a simple technique that involves cutting out the chicken's backbone and pressing the bird flat so that it cooks in a single layer. This method offers several benefits over traditional roasting or grilling methods.
One of the main advantages of butterflying chicken is that it cooks more evenly. The breast meat and thigh meat are on the same horizontal plane, allowing them to cook at the same rate. This means no more overcooked or dry breast meat while waiting for the thighs to finish cooking.
Butterflying also results in a uniform thickness throughout the chicken, which promotes quicker cooking. The chicken cooks in a single layer, reducing the time needed for the thickest parts to reach the desired doneness. This is especially advantageous when cooking for a group with varying preferences for meat doneness.
Additionally, butterflied chicken is easier to season. With the entire surface of the chicken facing upwards, seasoning becomes a breeze. You no longer have to struggle with seasoning the underside of the thighs and drumsticks, ensuring that every bite is perfectly flavoured.
The butterflying technique also results in more crispy skin. With most of the skin exposed and facing upward, you can say goodbye to flabby, sad areas on the undersides of the thighs and drumsticks. Instead, you'll be treated to a generous amount of crispy, golden skin that everyone at the table will be fighting over.
Lastly, butterflied chicken is easier to serve. There's no need for trussing or complicated carving. Simply lift the chicken onto a cutting board, and with just a few extra slices, you're ready to serve a beautiful and delicious meal.
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How to butterfly a chicken breast
Butterflying a chicken breast is a simple three-step method that gives you thinner, more even pieces that will cook quicker and more evenly. It is a technique that can be used for other meats such as pork or veal, and even for shrimp and turkey breast. Here is how to butterfly a chicken breast:
Step 1:
Place the chicken breast on a cutting board with the skin side down. If the chicken breast has skin attached, loosen it with your fingers and remove it. Place one hand on the chicken breast, curving your fingers slightly for safety.
Step 2:
Insert a sharp knife into the middle of the thickest part of the chicken breast and cut horizontally. Cut almost to the other side. Open the chicken breast like a book. To make chicken cutlets, continue cutting the chicken breast all the way through.
Step 3:
Place the meat inside a plastic bag or between two sheets of plastic wrap. Working from the center outward, pound the meat with the smooth side of a mallet until it is 1/8 to 1/4 inch thick or to your desired thickness.
No special equipment is required for butterflying, but it is important to use a sharp knife and a cutting board reserved for raw meat. A boning knife is ideal as it has a slightly flexible, skinny blade, but a chef's knife can also be used. If you want to pound the meat flat, you will need a meat mallet.
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Spatchcocking vs butterflying
Butterflying a chicken involves cutting the breast horizontally, almost all the way through, and then opening it out like a book. This creates two thinner halves, or cutlets, which will cook more evenly than a whole breast. The process is simple and can be used for other meats, such as pork or veal.
Spatchcocking is a type of butterflying. It involves cutting out the chicken's backbone, and possibly its sternum, before pressing the bird flat. This means that the breast and thigh meat cook at the same rate and can be seasoned evenly. The technique works with any size of bird, even turkeys. The word 'spatchcock' may be of Irish origin, possibly short for "dispatch cock", or it may derive from "spitchcock", a method of grilling eels.
While butterflying a chicken breast creates two thinner, but still attached, halves, spatchcocking involves separating the two halves of the chicken completely, so that it cooks in a single layer. Spatchcocking can also be used to refer to the noun, a small bird that has been prepared by spatchcocking.
There are several benefits to spatchcocking a chicken. Firstly, it cooks more evenly than a whole chicken, so you don't have to wait for the thighs to finish cooking while the breast meat dries out. Secondly, it's easier to season, as the majority of the skin is exposed and facing upwards. Thirdly, it's easier to serve, as there's no trussing or complicated carving involved. Finally, the chicken will have lots of crispy skin, as there are no flabby areas on the underside.
To spatchcock a chicken, flip the chicken breast-side down and cut along both sides of the backbone to remove it. You can start from the top or the bottom of the chicken. If you're finding it hard to cut through the bones, try repositioning your scissors further away from the backbone.
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How to cook a butterflied chicken
Butterflying a chicken, also known as spatchcocking, involves removing the backbone and flattening the chicken carcass. This technique is especially good for grilling or roasting the chicken. Here is a step-by-step guide on how to cook a delicious butterflied chicken:
Preparation
Firstly, take a whole chicken and remove it from the fridge about 30 minutes before you plan to roast it. This allows the chicken to come to room temperature and ensures more even cooking. Place the chicken breast-side down on a cutting board. Using a sharp knife or kitchen scissors, cut along both sides of the backbone and remove it. Then, flip the chicken over and, using the heel of your palm, flatten the chicken by applying pressure on the breastbone until you hear a snap.
Seasoning
Now, it's time to season the chicken. Squeeze lemon juice over the chicken and rub it with olive oil. Generously season with salt and black pepper, or any other spices and herbs of your choice. You can also create pockets between the breast and the skin and fill them with an herb-oil mixture for added flavour.
Cooking
Preheat your oven to 400-450 degrees Fahrenheit (around 200-232 degrees Celsius). Line a rimmed baking pan with aluminium foil and place a rack on top. Put the butterflied chicken on the rack, skin-side up. Roast the chicken for about an hour, checking on it after 50 minutes. The chicken is done when the breast meat reaches an internal temperature of 150 degrees Fahrenheit (66 degrees Celsius) and the leg meat reaches 170 degrees Fahrenheit (77 degrees Celsius).
Serving
Once the chicken is cooked to perfection, remove it from the oven and cover it loosely with foil to rest for about 10 minutes. Then, cut the chicken into pieces and arrange them on a serving platter. You can also spoon some of the pan juices over the chicken for extra moisture and flavour. Serve immediately and enjoy the tender, juicy meat with crispy golden skin!
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Other meats that can be butterflied
The process of butterflying involves cutting a thick, juicy cut of meat and rearranging it to create a thinner, larger cut. This technique is used to ensure even cooking and reduce cooking time. While the technique is commonly used for chicken breasts, it can also be applied to other types of meat.
Beef filets can be butterflied, resulting in a thinner cut that can be used for roll-ups or dishes that require a marinade. Similarly, pork chops can be butterflied, and the resulting cutlets can be stuffed and rolled. For instance, a stuffed pork loin can be prepared by butterflying the meat, stuffing it, and then rolling and filling it.
Fish filets can also be butterflied, which is useful for creating thinner cuts that can be used in roll-ups or dishes that need to soak up marinades. This technique is often used for seafood, ensuring that it cooks evenly.
Additionally, leg of lamb can be butterflied, typically followed by a boning process. This technique helps create thin cutlets or prepare the meat for dishes like roulades.
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Frequently asked questions
Spatchcocking.
To spatchcock a chicken, you need to cut out the backbone and press the chicken flat.
Spatchcocking a chicken allows for faster and more even cooking. It also results in lots of crispy skin and is easier to serve.
