How to Spatchcock a Chicken is a simple technique that makes cooking a whole chicken faster, more even, and more reliable every single time. Also known as butterflying, spatchcocking involves removing the backbone so the chicken can lay flat, allowing the breast and dark meat to cook at the same rate.
Once you learn how to spatchcock a chicken, you’ll use this method for oven roasting, grilling, smoking, and even air frying, making it a foundational skill every home cook should have.
Why You’ll Love Knowing How to Spatchcock a Chicken
- Even cooking – Flattening the chicken helps the breast and thighs cook evenly.
- Faster cook time – A spatchcocked chicken cooks quicker than a traditional whole chicken.
- Crispier skin – More surface area exposed to heat means better browning.
- Versatile technique – A spatchcocked chicken is perfect for roasting, grilling, air frying or smoking.
- Great base method – Use this technique on how to spatchcock a chicken with endless seasoning and flavor combinations.
What You’ll Need
This is a method-based recipe, but having the right tools makes the process easier and safer:
- Whole chicken (3½–5 pounds works best)
- Kitchen shears (essential for cutting through the backbone)
- Large cutting board (preferably one dedicated to raw poultry)
- Sharp chef’s knife (to help score or crack the breastbone, if needed)
- Paper towels
- Disposable gloves
How to Spatchcock a Chicken
- Place the whole chicken breast-side down on a sturdy cutting board.
- Using kitchen shears, cut along one side of the backbone from tail to neck, or neck to tail.
- Repeat on the other side of the backbone and remove it completely. Save it for stock, if desired.
- Flip the chicken over so it is breast-side up and open.
- Press firmly on the center of the breastbone with the heel of your hand until it cracks and the chicken lays flat. If needed, lightly score the cartilage with a knife to help it flatten.
- Pat the chicken completely dry with paper towels before seasoning or cooking.
Frequently Asked Questions
- What does spatchcock mean? Spatchcocking means removing the backbone of a whole chicken so it can be flattened before cooking. It is also commonly called butterflying a chicken.
- Is spatchcock chicken better than roasting a whole chicken? Spatchcocked chicken cooks more evenly, reduces the risk of dry breast meat, and significantly shortens cooking time compared to a traditional whole chicken.
- Do I need kitchen shears to spatchcock a chicken? Kitchen shears are strongly recommended. While it can be done with a knife, shears make the process easier and much safer.
- Can I spatchcock a chicken ahead of time? Yes. You can spatchcock the chicken up to 24 hours in advance. Season with salt and store it in the refrigerator, uncovered or loosely covered, to help dry the skin for crispier results.
- What should I do with the backbone? Freeze it and use it later to make homemade chicken stock or broth.
- Can you do this with a turkey? Yes. This same spatchcock method works well with a 10–14 pound turkey, helping it cook more evenly, faster, and with crispier skin than roasting it whole.
- Can this method be used for grilling or smoking? Absolutely. Spatchcocking is ideal for grilling and smoking because it allows the chicken to cook evenly and stay juicy.
How to Spatchcock a Chicken
- Total Time: 5 minutes
- Yield: 4 to 6 servings 1x
Description
Learn how to spatchcock a chicken step-by-step for faster and even cooking, and crispier skin. This simple technique works with any preparation.
Ingredients
- 1 chicken (whole approximately 3 1/2 – 5 pounds)
Instructions
- Place the whole chicken breast-side down on a sturdy cutting board.
- Using kitchen shears, cut along one side of the backbone from tail to neck, or neck to tail.
- Repeat on the other side of the backbone and remove it completely. Save it for stock, if desired.
- Flip the chicken over so it is breast-side up and open.
- Press firmly on the center of the breastbone with the heel of your hand until it cracks and the chicken lays flat. If needed, lightly score the cartilage with a knife to help it flatten.
- Pat the chicken completely dry with paper towels before seasoning or cooking.
Notes
- Highly recommend using disposable gloves. Have several pair on hand.
- Always sanitize your cutting board and tools after handling raw poultry.
- Whole chickens between 3½ and 5 pounds are easiest to spatchcock and flatten.
- Once spatchcocked, the chicken is ready for any seasoning or cooking method.
- Don’t throw away the backbone. Use to make chicken stock now, or freeze for later.
- You can also use this method on a turkey.
- Prep Time: 5 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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