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
Scale
- 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