What exactly does it mean to “Spatchcock”
Spatchcock is a term that means to remove the backbone (from a chicken, turkey, cornish game hen, etc.) so that it can lay flat while cooking.
Why do you spatchcock a chicken
Spatchcocking a chicken is an easy way to get more even cooking and perfectly crispy skin. By removing the backbone and flattening the bird, everything cooks at the same rate—so you don’t end up with dry chicken breasts or undercooked thighs. It also cooks faster and gives you more surface area for seasoning, which means better flavor in every bite.
Spatchcock vs. Butterfly
The term “butterfly” generally refers to a technique which involves slicing open a chicken breast or cutting a piece of meat open so it is easier to cook (especially if it is particularly thick). For example, if a pork chop was incredibly thick you could butterfly it so it would be thinner and cook faster. The term “spatchcock” refers to the specific technique of remove the backbone from poultry so that it can lay flat and cook faster (similar to butterflying).
How to Cook a Spatchcock Chicken
How to Spatchcock a Chicken
Step 1: Prep the Chicken by removing any gizzards that are stuffed inside the cavity.
Step 2: Flip chicken over so that it is breast side down.
Step 3: The backbone will now be running right down the middle of the chicken. Take some sharp kitchen shears and cut along one side of the backbone.
Step 4: Then cut along the other side of the backbone.
Step 5: Remove the backbone (feel free to freeze it and use it the next time you make homemade chicken broth).
Step 6: Next, cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat.
Step 7: Here is a close-up of where to cut. Alternatively, you can press down on each of the wings at the same time and the breastbone will simply crack, allowing you flip it over and it will lay flat.
Step 8: Then flip over your chicken and if you need to press down to fully crack the breastbone, do so.
Now you are ready to cook your spatchcock chicken however you want!
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Ingredients
- 1 whole chicken, fresh (or thawed)
- sharp chef’s knife
- kitchen shears
Instructions
- Prep the chicken by removing any gizzards that are stuffed inside the cavity.
- Flip chicken over so that it is breast side down.
- The backbone will now be running right down the middle of the chicken. Take a pair of sharp kitchen shears and cut along one side of the backbone.
- Then cut along the other side of the backbone.
- Remove the backbone (feel free to freeze it and use it the next time you make homemade chicken broth).
- Next, cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat. Alternatively, you can press down on each of the wings at the same time and the breastbone will simply crack, allowing you flip it over and lay the chicken flat.
- Now you are ready to cook your spatchcock chicken however you want!
Notes
- Good Cooking Shears: Sharp cooking shears are a great tool to have in your kitchen. Here is a link to a high quality option!
- What if I don’t have shears: I have actually used a solid pair of scissors successfully! Although I wouldn’t recommend it and if your scissors aren’t strong enough they may break (so do so at your own risk). I have never tried using a knife, but I am sure you could also use that (carefully).
- Video: Here is a great video tutorial if that is helpful!
Melinda says
Only three stars, as it’s not a “recipe” but a cooking technique.
Also, readers will think you are a bot, not “Erin Jensen” because of the “are” in this sentence: “When you spatchcock a chicken you are remove that inner cavity since, after you remove the backbone, the chicken is able to lay completely flat.”
Erin Jensen says
Thanks for the feedback, Melinda! I will add this to my list of posts to update and improve – definitely a bot over here, just a human who makes a few typos once in a while! Thanks again 🙂