How To Spatchcock A Chicken

Step by step, guide on how to spatchcock a chicken. Spatchcock chicken allows for less cooking time and crispier skin. 

This week I’m going to show you the basics for how to spatchcock a chicken. It may seem intimidating, but as you’ll see, it’s effortless. Later this week, I’ll share a recipe for how to use your chicken.

What is Spatchcock Chicken?

Spatchcock means to remove the backbone from a chicken or turkey before cooking; doing so allows the meat to sit flat on the grill or in your pan and cuts down on the cooking time. It also allows the skin to cook more evenly. AKA crispier chicken skin. Soggy chicken skin is just sad 🙁

How To:

The key to removing the backbone from the chicken is to have a very sharp kitchen knife or cooking shears. Shears are easier and likely the safest options, making the whole process much more manageable. If you’re using a knife, I recommend using a small knife with a serrated edge. I find it helps cut through the bone easier.

Step 1: Lie the chicken on the cutting board breast side down and find the backbone.

Step 2: Begin cutting the chicken down the backbone on each side. Try to stay close to the backbone, so you’re not removing the meat as you cut. {Save the backbone for bone broth. Recipe coming soon 😊}

Step 3: Make a slit in the bone between the breast on the cavity side of the chicken.  Flip the chicken over, breast side up, and take your hand and press in between the breast to break the breastbone to ensure the chicken lays flat.

Step 4: Tuck the tips of the wings under the breast to prevent burning.

Step 5: Season and cook as desired.

Flatting the chicken makes for easy weeknight meal prep. I prefer to prep two chickens at a time. They’re great in the oven, grilled, or smoked. You can then use the chicken for quick and easy recipes throughout the week.

Other Recipes to Try

Try the oven-roasted spatchcock chicken.

Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!

Spatchcock Chicken

---

• Author: Sloan
• Total Time: 5 mins
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Step by step instructions on how to spatchcock a chicken. Spatchcock chicken allows for less cooking time and crispier skin. 

---

Ingredients

Scale 1x2x3x

• 1 Whole Chicken
• Sharp Knife or Kitchen Shears

---

Instructions

The key to making Spatchcock chicken is to have a very sharp kitchen knife or cooking shears. Shears are easier and likely the safest options. This makes the whole process much easier. If you’re using a knife, I recommend using a small knife with a serrated edge. I find it helps cut through the bone easier.

1. Lie the chicken on the cutting board beast side down and find the backbone.
2. Begin cutting the chicken down the backbone on each side. Try to stay close to the backbone, so you’re not removing the meat as you cut. {Save the backbone for bone broth}
3. Make a slit in the bone between the breast on the cavity side of the chicken.  Flip the chicken over, breast side up, and take your hand and press the center of the breast to break the breastbone. This will help the chicken lay flat.
4. Tuck the tips of the wings under to prevent burning.
5. Season and cook as desired.

• Prep Time: 5 mins
• Cook Time: 0 minutes
• Category: Main Dish
• Cuisine: American

Keywords: Spatchcock chicken, chicken, whole chicken, Spatchcock

Thank you for reading and supporting The Traveling Spice Co. This post includes affiliate links for products we actually use in our own kitchen. If you make a purchase using one of the links, The Traveling Spice Co. will earn a small commission at no extra cost to you. This helps us continue to bring you great original recipes. Send us an email if you have any questions. Thank you! 

You May Also Like...