How to Spatchcock a Chicken

August 03, 2012

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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

Credit: Jonny Valiant

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

Credit: Jonny Valiant

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

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Step 3: Remove the Backbone, Part 2

Credit: Jonny Valiant

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

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Step 4: Flatten the Chicken

Credit: Jonny Valiant

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

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Spatchcocked Chicken Recipes

Credit: Jonny Valiant

Spatchcocked Chicken with Chickpeas

Spatchcocked Chicken with Tomatoes

Roast Chicken with Artichokes

Spatchcocked Chicken with Potatoes

Smoky Grilled Butterflied Chicken

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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

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