The Spatchcock Secret: Faster, Juicier, Crispy-Skin Chicken Every Time
When you spatchcock a chicken, you flatten it completely, which cuts cooking time and prevents dry breast meat. This simple technique sounds fancy, but it only takes a few minutes to master.
This guide shows you how to cut, flatten and cook your chicken. You'll learn why the method works, which tools make it easier and how to get perfect results, whether you're roasting or grilling.
What is spatchcocking?
Spatchcocking is a simple cooking method where you remove the chicken's backbone, letting the whole bird lie completely flat. This technique is also called butterflying, because the chicken looks like a butterfly.
Why spatchcock your chicken?
Whole chickens are the wrong shape for even cooking. Thick thighs need more time than thin breasts. This results in dried-out white meat or undercooked dark meat.
Spatchcocking solves this by creating a more uniform thickness. Heat hits every part of the chicken at the same rate. So there are no more guessing games or temperature juggling.
A typical four-pound chicken takes about an hour to roast. Spatchcocked, it's done in 40 to 45 minutes. Faster cooking means less moisture loss, which means juicier and tastier meat. Spatchcocking the chicken also gives you more surface area. You get crispy skin on the breast, thighs and drumsticks, instead of just on the top.
The increased surface area means there is more space for seasonings. Salt and spices cling to the exposed meat instead of sliding off a curved surface. So every bite of chicken has more flavor.
More even heat, less cooking time, crispier skin and better seasoning all give you the chicken you actually want. That's why many professional kitchens and home chefs use this method.
What tools do you need?
All you need are kitchen shears and a cutting board. Heavy-duty poultry shears work best because chicken bones are tough, but regular kitchen shears will also do the job.
A large, stable cutting board gives you room to work and keeps the chicken from sliding around. Some cooks prefer a sharp chef's knife, but shears give you better control when cutting through the backbone.
"Spatchcocking is better than traditional roasting because it cooks faster, stays juicier and gets that irresistible golden-brown skin all over. It feels like an instant fancy meal upgrade, yet it's easy enough to pull off on any weeknight."
- Jessica Haggard, Primal Edge Health
How to spatchcock a chicken
The process involves three main steps: setting up your workspace, cutting out the backbone and pressing the chicken so it cooks evenly. Once you master these basics, you can spatchcock any size chicken in under five minutes.
Preparation
Place a large cutting board on your counter. Put a kitchen towel underneath to keep it from sliding around. Have paper towels ready for cleanup and a trash bowl nearby for scraps.
Take the chicken out of its package and remove any giblets from inside the cavity. Then pat the whole bird dry with paper towels.
Remove the backbone
Turn the chicken so its back faces up. You'll see the backbone running down the middle.
Start cutting along one side of the backbone. Use your kitchen shears to cut through the ribs and bones. It takes some pressure, but the shears should cut through easily.
Cut from the neck end down to the tail. Stay close to the backbone so you don't waste meat. Make multiple small cuts rather than trying to cut long sections.
Now, cut along the other side of the backbone the same way. The backbone piece will come out completely. Save the backbone for making chicken stock later.
Flattening the chicken
Flip the chicken over so the breast side faces up. You'll see it looks like a partially open book.
Place both palms on the breastbone and press down firmly and evenly. You should hear some cracking sounds as the bones break.
Push until the chicken lies flat on your cutting board. The legs and thighs should spread out to the sides. The chicken should now look like it's doing a split.
Both sides should touch the cutting board. If one side isn't flat, specifically press down on that area. Sometimes the wishbone needs a little extra pressure to break.
"Spatchcocking a chicken is my secret to the juiciest, crispiest roast. By flattening the bird, it cooks more evenly and in less time, so every bite is perfectly tender. Plus, you get that golden, crackly skin from edge to edge, which is a foodie's dream come true."
- Bella Bucchiotti, xoxoBella
How to cook a spatchcocked chicken
The shape of a spatchcocked chicken works with almost any cooking method and takes on your favorite seasonings beautifully. You're not limited to the oven, and you have more area to season than a whole bird.
Roasting remains an easy and popular method. If you set your oven to 425 degrees Fahrenheit and place the spatchcocked bird directly on a sheet pan, most four-pound chickens finish in 40 to 45 minutes. The direct contact with hot surfaces creates crispier skin.
Grilling works exceptionally well since the chicken lies flat against the grill grates. Use medium-high heat and expect similar timing to roasting. You get direct heat on more of the bird, plus those coveted grill marks.
Smoking becomes more efficient with spatchcocked birds. Run your smoker at 325 degrees Fahrenheit rather than the typical 225 degrees Fahrenheit because the shape handles higher heat well. The increased surface area absorbs more smoke flavor, and you'll finish in about an hour instead of three.
The key advantage of spatchcocking works across all methods: consistent thickness means consistent cooking. Whatever heat source you choose, your spatchcocked chicken will cook more evenly than its whole counterpart.
Serve this delicious Nibbles potatoes recipe with your spatchcocked chicken.
Delicious chicken
Spatchcocking turns ordinary chicken dinners into something worth making. The technique takes minutes to learn but changes how your chicken cooks forever. Once you experience the even cooking and crispy skin, you'll wonder why anyone bothers with whole chicken.
Anne Jolly is a writer and creator of the Upstate Ramblings blog, which explores America's unique food culture. Her work on culinary trends and food traditions has appeared in major publications including MSN, Fortune, The Mercury News, The Seattle Times, St. Louis Post-Dispatch and Education Week. When not writing, she experiments with new recipes and discovers local food gems in upstate New York.
This article originally appeared on Food Drink Life.
