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–+ servings
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.
Prep Time5 minutes
Cook Time0 minutes
Course: Main Course
Cuisine: American, French
Keyword: How to Spatchcock a Chicken with Video
Servings: 8
Calories: 234kcal
Author: Jennifer Grissom

Ingredients

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