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.
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
Instructions
Follow these easy steps to spatchcock chicken.
- 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.
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.
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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.
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:
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How to Spatchcock a Chicken
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.
