• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Fork's Tale
  • Home
  • Recipes
  • Reviews
  • Projects
  • About Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Reviews
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Reviews
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chicken Recipes

    How to Spatchcock a Chicken-Step by Step

    January 31, 2022 Updated: February 3, 2022 By Katie Crenshaw 10 Comments

    Jump to Recipe
    Learn how to spatchcock a chicken. This simple cooking technique allows the chicken to lay flat and open for fast, even cooking. #spatchcock #spatchcockchicken #roastedchicken #howtospatchcockchicken

    Learn how to spatchcock a chicken by following these easy step by step instructions.

    This cooking technique removes the backbone of the chicken to allow the bird to lay flat and open for fast, even cooking.

    There is no need to fear of cooking soggy bottom chicken. 

    raw spatch cock chicken laid on a cutting board with lemon and parsley to the side

    What is spatchcock chicken?

    Spatchcock chicken is a cooking technique that removes the spine of the chicken to allow the bird to lay flat and open skin side up.

    This process speeds up the cooking time.

    It also allows the skin to become crispier and the breasts and legs to cook evenly.

    Spatchcock chicken can be grilled, roasted, smoked, or air-fried.

    Watch how to spatchcock chicken

    process images on how to spatchcock chicken

    Instructions

    Follow these easy steps to spatchcock chicken.

    1. Place chicken on a cutting board. Turn your chicken upside down with its legs facing towards you. The spine will run directly down the middle. Using a good quality pair of kitchen shears, cut against the spine and down the rib cage all the way to through. 
    2. Flip around the chicken so that you are holding the cut part of the spine for good grip and cut down the other side. 
    3. Trim off any extra hanging skin if there is any that you don’t need. 
    4. Next cut the center of the cartilage above the breastbone and split it in half. This will allow the chicken to lay flat.

    Notes

    I find cutting the cartilage above the breastbone the easiest. However, you can flip the chicken over so that the breast is facing upwards and flatten the chicken with the palm of your hands along the breast bone. You should hear the bones crack. This will also flatten the chicken.

    This post contains affiliate links. You can read my full disclosure here.

    If you don't have a good pair of kitchen shears, these do a great job. They are sharp, heavy duty, and pull apart for easy cleaning.

    Tip

    Use the spine and extra skin trimmings for chicken stock.

    raw, flat, spatchcock chicken on a white cutting board

    Can you spatchcock other poultry?

    You can spatchcock any type of poultry. The cutting method will be the same.

    Like this post? Then check out some of my other How-To's:

    • How to Boil Shrimp
    • How to Cook a Wagyu Steak
    • How to Make Sweet Tea
    • How to Cook the Perfect Turkey

    Was this post helpful? Please leave me a comment below if you make this spatchcock chicken and tell me what you thought about it. I would love to hear back, and so would my readers.

    Also post your picture of your chicken on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

    spatchcock chicken laid out on a cutting board

    How to Spatchcock a Chicken

    Learn how to spatchcock a chicken. This simple cooking technique allows the chicken to lay flat and open for fast, even cooking.
    5 from 11 votes
    Print Pin Save Recipe Saved! Rate
    Course: Entree, Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Servings: 6
    Calories: 390kcal
    Author: Katie Crenshaw

    Equipment

    • 1 kitchen shear

    Ingredients

    • 1 chicken 3-5 pounds

    Instructions

    • Place chicken on a cutting board. Turn your chicken upside down with its legs facing towards you. The spine will run directly down the middle. Using a good quality pair of kitchen shears, cut against the spine and down the rib cage all the way to through. 
    • Flip around the chicken so that you are holding the cut part of the spine for good grip and cut down the other side. 
    • Trim off any extra hanging skin if there is any that you don’t need. 
    • Next cut the center of the cartilage above the breastbone and split it in half. This will allow the chicken to lay flat. 

    Video

    Notes

    Note:
    I find cutting the cartilage above the breastbone the easiest. However, you can flip the chicken over so that the breast is facing upwards and flatten the chicken with the palm of your hands along the breast bone. You should hear the bones crack. This will also flatten the chicken.
    Tip:
    Use the spine and extra skin trimmings for chicken stock.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 390kcal | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 127mg | Potassium: 343mg | Vitamin A: 254IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Chicken Recipes

    • chicken pizza in a glass baking dish
      Pizza Chicken
    • Ritz cracker chicken casserole
      Ritz Cracker Chicken Casserole
    • King Ranch Chicken Casserole
      King Ranch Chicken Casserole
    • chicken breasts on a plate with a side of marinade in a jar to the side
      Best Chicken Marinade

    Primary Sidebar

    Katie Crenshaw-A Fork's Tale

    Hi, I'm Katie!

    Thanks for stopping in!! I am a foodie and I LOVE to eat. I am so excited to share my recipes and adventures with you! My recipes are simple and easy for the modern cook.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! for emails and updates

    Contact

    • Contact

    Katie Crenshaw is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to A Fork's Tale at www.aforkstale.com to Amazon.com.

    creator expertise banner  for a fork's tale

    Copyright © 2020 A Fork's Tale