Spatchcock you say? Despite the interesting name, learning How to Spatchcock a Chicken WITH a Video for demonstration purposes is a valuable piece of knowledge that can totally level up this humble yardbird.
Spatchcocking is something I consider an Essential Skill to have. The best part is how easy it is!
Season or brine your spatchcocked chicken or turkey however you desire to enjoy how evenly and quickly your bird is cooked to tender, juicy perfection.
What exactly is Spatchcocking?
Also known as butterflying, Spatchcocking is as simple as removing the backbone of a chicken or turkey so that the bird will lay flat as it cooks.
What Are the Benefits of Spatchcocking?
- It promotes more even cooking.
- The flat, consistent size makes for a faster cook.
- It increased surface area of the meat allows better browning, lots of crispy golden skin, and more area for seasoning.
- A spatchcocked chicken or turkey is easier to maneuver and carve.
- Spatchcocking chicken or turkey is a versatile technique that can be used roasting in an oven or barbecue grill or even a smoker. There are many possibilities.
How to Spatchcock a Chicken with Video
Begin by using a pair of kitchen sheer to cut on either side of the backbone to remove it.
Use a sharp knife to crack the back of the breastbone.
Breaking the breastbone from the rear allows the chicken to lay flat after it is turned over.
Next, make several 1/2″ cuts in the largest muscle groups to promote even cooking.
The first two cuts happen between the breast and wing (armpit area).
The second two 1/2″ cuts are between the thigh and leg (knee area).
Finally, using a sharp knife, remove the leg knobs.
Season or brine your chicken or turkey as desired.
You will be amazed at how evenly and quickly your bird is cooked to tender, juicy perfection!
Try a few of my other favorite Chicken Recipes!
- BEST GARLIC PARMESAN WINGS ON THE GRILL
- GRILLED ITALIAN CHICKEN THIGHS
- HERB BUTTER SPATCHCOCK CHICKEN AND ROASTED VEGETABLES
- FLAMIN’ HOT CHEETOS WINGS WITH HONEY SRIRACHA SAUCE
- GRILLED CHICKEN SPIEDINI SKEWERS
If you’ve tried Spatchcocking a Chicken or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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How to Spatchcock a Chicken with Video
Ingredients
- 4-6 pound whole chicken
- 1 Simple Turkey and Chicken Brine – optional Simple Turkey and Chicken Brine – optional
Instructions
- Use kitchen shears to cut out the backbone.
- Cut or break the breastbone to make the chicken lay flat.
- Make four 1/2 inch deep cuts. Make two of the cuts between each leg and thigh joint (knee), then into the breast just below where the wing attaches (think armpit).
- Cut off the knobs at the bottoms of the legs.
- Tuck the wings behind the bird.
- Season or brine your chicken or turkey as desired.You will be amazed at how evenly and quickly your bird is cooked to tender, juicy perfection!
Video
Nutrition
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Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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