How to Spatchcock a Chicken

1 of 8

What Is Spatchcocking?

This technique—splitting, then flattening a chicken—yields a perfect roasted chicken in half an hour—that’s 15 minutes faster than a whole roasted bird. It also exposes more skin, which crisps up nicely at higher  temperatures. The basic method is easy; customize it with your favorite ingredients.

Advertisement
Advertisement

2 of 8

Step 1: Getting Started

Jonny Valiant

Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.

3 of 8

Step 2: Remove the Backbone, Part 1

Jonny Valiant

Starting at thigh end, cut along one side of backbone with kitchen shears.

Advertisement

4 of 8

Step 3: Remove the Backbone, Part 2

Jonny Valiant

Turn chicken around; cut along other side. Discard or save backbone for stock.

5 of 8

Step 4: Flatten the Chicken

Jonny Valiant

Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

6 of 8

Spatchcocked Chicken Recipes

Jonny Valiant

Spatchcocked Chicken with Chickpeas 

Spatchcocked Chicken with Tomatoes

Roast Chicken with Artichokes 

Spatchcocked Chicken with Potatoes

Smoky Grilled Butterflied Chicken

Advertisement
Advertisement
Advertisement

7 of 8

Cast Iron Skillet Spatchcocked Chicken Recipe

One of the reasons we like spatchcocking is that exposes more skin, which crisps up nicely at higher temperatures -- oh and of course it yields a perfect roasted chicken in less time than a whole one takes.

Get the Cast Iron Skillet Spatchcocked Chicken Recipe

Replay gallery

Share the Gallery

Up Next

Popular in Cooking How-Tos & Techniques

All Topics in Cooking How-Tos & Techniques

Advertisement