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