Spatchcocking is the process of splitting, then flattening a chicken. By using the spatchcock method you cut down on cooking time and you expose more of the bird to seasonings, juices, and flavors for a mouth watering meal. Learning how to spatchcock a chicken sounds difficult, but it’s one of those cooking techniques that ultimately saves time and is very simple to do.
We’ll walk you through how to spatchcock a chicken in 6 simple steps, or you can watch our 1 minute video about how to spatchcock a chicken.
How to spatchcock a chicken
Step 1:
Pat your chicken dry with a paper towel.
Step 2:
Remove the chicken’s neck and other innards.
Step 3:
Flip the chicken over, breast side down, and find the backbone.
Step 4:
Cut around both sides of the backbone and remove the entire spine. Having a quality pair of kitchen shears can make this step very easy. You can also use a sharp boning knife.
Step 5:
Clean up the inside of the chicken and flip it over. Press firmly down on the breast bone until you feel it give out.
Step 6:
Place the chicken in a pan and cook for 30 minutes at 500℉. Check the temperature with a digital thermometer. The breast meat should reach 165℉ and the thigh meat should reach 180℉. Remove from the oven and tent with foil for 10 minutes before serving.
Congratulations! You’ve successfully spatchcocked a chicken.
For the complete recipe, click here.
