Mia Patel
Flattening a chicken is called spatchcocking or butterflying. This technique involves removing the chicken's backbone and pressing the bird flat so that it cooks evenly. The process of spatchcocking a chicken includes cutting out the backbone with a knife or kitchen shears, flipping the chicken over, and pressing down on the breastbone to flatten it. This method of cooking a chicken is said to result in faster and more even cooking, with crispier skin and more flavourful meat.
| Characteristics | Values |
|---|---|
| Name of technique | Spatchcocking, butterflying |
| Purpose | Faster, more even cooking, easier to cut, more flavourful |
| Technique | Remove backbone, flatten chicken by applying pressure to breastbone |
| Tools | Kitchen shears, sharp knife |
| Optional | Cut between rib bones and breast meat |
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What You'll Learn
Spatchcocking or butterflying a chicken
To spatchcock a chicken, you will need a strong pair of kitchen shears or poultry scissors. Place the chicken breast-side down on a cutting board, with its back facing you. Cut along both sides of the backbone to remove it, starting from either the top or bottom of the chicken. You will need to exert some force to cut through the rib bones. Once the backbone has been removed, flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken a little, then press firmly on the breastbone to flatten the chicken. You should hear a crunching sound as the ribs expand.
Some people also recommend snipping the cartilage beneath the breastbone or removing the wishbone to help the chicken lay flatter. However, this is not necessary and may not make a significant difference in how the chicken cooks.
After spatchcocking, you can choose to roast or grill the chicken. If roasting, place the chicken in a roasting pan, rub it with olive oil, and season with salt and pepper. For grilling, tuck the tips of the wings behind the body to prevent them from burning.
Butterflying a chicken is a similar technique but involves slicing a boneless chicken breast horizontally almost three-quarters of the way and then opening it out like a book. This method is generally more challenging than spatchcocking.
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Removing the backbone
Flattening a chicken is called spatchcocking or butterflying. This technique involves removing the backbone to flatten the chicken before cooking it. This method has several advantages, including faster and more even cooking, crispier skin, and more flavour.
To remove the backbone, place the chicken breast-side down on a cutting board with the back opening towards you. You will be able to see the backbone running straight down the middle, with the legs connected to either side by a ball joint. Take your knife and slide it down the outside of the hips, following their shape until you reach the ball joint. You will need to apply a little force to get through the hips, but cutting through the ball joint should be easier. Cut the legs free from the ball joint, then continue cutting down towards the front of the chicken on either side of the backbone. You will be cutting through the ribs at this point, which will require some force. Try to 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.
Once the backbone has been removed, you can set it aside to use for making chicken stock or a jus to serve with the cooked chicken.
Now, you are ready to flatten the chicken. Flip the chicken over so that the breasts are facing up. Use your hands to open up the chicken a little, then press firmly down on the breastbone to flatten it. You may hear some crunching as the ribs expand. The goal is to flatten the chicken so that the breasts and thighs are roughly level.
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Flipping the chicken
To begin the process of spatchcocking, you need to place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along both sides of the backbone to remove it. This step may require some force to cut through the rib bones, but it is important to be careful and cut away from yourself.
Once the backbone is removed, you are ready to flip the chicken over. This step ensures that the skin covers the legs. Place your hands over the middle of the breast and press down firmly on the breastbone to flatten the chicken. You may hear some crunching sounds as the ribs expand, indicating that the chicken is being successfully flattened.
The goal of this step is to ensure that the breasts and thighs are at roughly the same level, promoting even cooking. After flipping and pressing, the chicken is now considered spatchcocked and is ready for seasoning and cooking.
Some people choose to further process the chicken by making small cuts between the rib bones and the breast meat. This step is optional but can help with the cooking process, especially when grilling. However, it may compromise the structure of the chicken, so caution is advised.
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Pressing down on the breastbone
Flattening a chicken by pressing down on its breastbone is known as spatchcocking or butterflying. This technique involves removing the backbone and flattening the bird so that it cooks evenly. It also increases the surface area for seasoning and creates more crispy skin.
To spatchcock a chicken, start by placing the chicken breast-side down and removing the backbone with sharp shears or a knife. Be careful to cut as close to the bone as possible without cutting into the meat or the bone itself. Then, flip the chicken over so that it is breast-side up. Use the heel or palm of your hand to press down on the breastbone, flattening the chicken. You may hear a crack or crunching sound as you do this.
Some people also recommend cutting two small slits on either side of the breastbone to help the chicken lay flatter. Additionally, you can snip the cartilage beneath the breastbone or remove the wishbone to make the chicken even flatter, although this is not necessary.
Once the chicken is flattened, you can season it with olive oil, salt, and pepper, or try an herbed butter mixture. Spatchcock chicken can be roasted, grilled, or smoked, and it will cook faster than a traditional roast chicken.
Spatchcocking is a simple technique that can be used to prepare a juicy and flavorful chicken dish with lots of crispy skin. It is a popular method for cooking chicken and is favoured for its even cooking and easy preparation.
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Cutting the chicken into smaller pieces
Flattening a chicken is called spatchcocking or butterflying. This technique involves removing the backbone and flattening the chicken before cooking it. This method is particularly useful when barbecuing or oven-roasting as it helps the chicken cook faster and more evenly. It also increases the surface area for marinades to penetrate, resulting in more flavourful chicken.
To cut a chicken into smaller pieces, you can follow these steps:
- Place the chicken breast-side down on a cutting board.
- Using sharp kitchen shears or a sharp knife, cut along one side of the backbone. Cut as close to the bone as possible without cutting into the meat or the bone itself.
- Turn the chicken around and cut along the other side of the backbone to remove it. Set the backbone aside or use it to make chicken stock or a flavorful jus.
- Flip the chicken over so that the breasts are facing up.
- Make a 1/2-inch cut from the tip of the breastbone down on either side, which will make it easier to flatten.
- Place your hands over the middle of the breast and press down firmly to flatten the chicken. You may hear some crunching sounds as the ribs expand.
- Optional: Flip the chicken back over and run your knife between the rib bones and the breast meat. Cut the ribs free, but note that this will compromise the structure of the chicken, causing it to fall apart when flipped on the grill.
- Your chicken is now ready to be seasoned and cooked.
By following these steps, you can easily spatchcock a chicken and cut it into smaller pieces. This technique will help you achieve a more evenly cooked and flavourful chicken dish.
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Frequently asked questions
It's called spatchcocking or butterflying.
Spatchcocking a chicken helps it cook faster and more evenly. It also exposes more surface area for marinades to penetrate, resulting in more flavour.
Place the chicken breast-side down and cut along both sides of the backbone to remove it. Then, flip the chicken over so the breasts are facing up and press down firmly on the breastbone to flatten the chicken.
You can use a sharp knife or a pair of kitchen shears to cut out the backbone. Then, use your hands or a rolling pin to press down on the breastbone and flatten the chicken.
Yes, most butchers will spatchcock a chicken for you at no charge.
