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.
Cutting Tip
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.
Chicken Stock 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:
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!
📖 Recipe
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.
Petro says
Wow, great instructions! Thanks for all these tips, I never knew how to do it correctly!
GUNJAN says
this is such a great technique and so well explained that even a beginner can follow and prepare chicken.
Aya says
This has always been a struggle for me, but your easy step-by-step instructions and photos made it so easy. Thank you so much!
veenaazmanov says
Thanks. Your post is so informative and helpful. Have to surely check this method out.
Dana says
Great instructions on how to spatchcock a chicken. I have wanted to do this for a long time but never thought it was this easy. It came out great.
Amanda says
This is such a great way to cook chicken, and it's so simple! It really does cook much more evenly. And thanks for all those helpful tips!
Sharon says
Thank you so much for this step-by-step video for making spatchcock chicken. I didn't realize how easy it could be!
Kathryn says
I was just wondering how to do this so this is great information! I'll be getting whole chickens this week so I'll be doing this! Thank you!
Allyssa says
Thank you so much for sharing this amazing spatchcock chicken technique! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Loreto Nardelli says
I have been wanting to do a spatchcock a chicken. I love how moist, evenly cooked it becomes and that crispy skin. I want to use a brick to weight it down on the grill. Thank you for sharing!