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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.
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Step 1: Getting Started
Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.
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Step 2: Remove the Backbone, Part 1
Starting at thigh end, cut along one side of backbone with kitchen shears.
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Step 3: Remove the Backbone, Part 2
Turn chicken around; cut along other side. Discard or save backbone for stock.
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Step 4: Flatten the Chicken
Flip chicken over and open it like a book. Press firmly on breastbone to flatten.
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Photography: Jonny Valiant
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.