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You are here: Home / Poultry - Chicken & Turkey / How to Spatchcock a Chicken with Video

How to Spatchcock a Chicken with Video

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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.

How-to-Spatchcock-a-Chicken example of a sage butter chicken with squash

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.
Jennifer spatchcocking a chicken

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.

Jennifer demonstrating how to spatchcock a chicken

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).

Jennifer demonstrating how to spatchcock a chicken

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!

a seasoned, spatchcocked chicken with seasoned butter surrounded by squash

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!

Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag #SAVORWITHJENNIFER. I can’t wait to see your work!

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pinterest pin image of how to spatchcock a chicken
a raw Spatchcocked chicken on a cooling rack
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How to Spatchcock a Chicken with Video

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. 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.
Course Main Course
Cuisine American, French
Keyword How to Spatchcock a Chicken with Video
Prep Time 5 minutes minutes
Cook Time 0 minutes minutes
Servings 8
Calories 234kcal
Author Jennifer Grissom

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.
    Jennifer cutting out the backbone of a chicken
  • Cut or break the breastbone to make the chicken lay flat.
    Jennifer cutting the breast bone
  • 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).
    Jennifer demonstrating the knee cut
  • Cut off the knobs at the bottoms of the legs.
    Jennifer cutting the leg knobs off the fryer
  • Tuck the wings behind the bird.
    tucking the wings behind the chicken
  • 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

Calories: 234kcal | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 76mg | Potassium: 206mg | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Jennifer Grissom

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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Jennifer Grissom

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!

Read more…

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