Spatchcocking a chicken is exactly the same thing as butterflying a chicken, but with a name that is way more fun to say! Either way, this simply means cutting out the chicken’s backbone and pressing the bird flat so that it cooks in a single layer
This old-fashioned technique has been around for ages and goes by many names, but “spatchcocking” seems to be the trendy modern term for it. Let’s explore the origins of this quirky culinary word and the benefits of spatchcocking your next chicken, turkey, or game hen.
The Colorful History Behind the Term “Spatchcocking”
While spatchcocking has been practiced for centuries across cuisines from Italy to Morocco, no one is quite sure where the name itself originated.
Some etymologists believe “spatchcock” evolved from the Irish and English words “spitchcock” or “spitchcockeel” referring to a type of grilled freshwater eel. Over time the technique of splitting and flattening poultry came to be called by the same name.
Other theories trace it to the medieval English word “spet,” meaning a spear or spit for cooking over an open fire Whatever its exact beginnings, “spatchcock” first showed up in print in 17th century English cookbooks describing methods for preparing birds
How to Spatchcock a Chicken for Perfectly Even Cooking
While spatchcocking works great for any small bird, chicken is the most common choice. Here’s a quick step-by-step:
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Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut straight down along both sides of the backbone from tail to neck.
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Remove and discard the backbone. Turn the chicken breast-side up and press firmly with both hands to completely flatten it. You may hear some cracking as the breastbone separates – don’t worry, this is normal!
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If desired, use a sharp paring knife to remove the wing tips and any excess skin or fat. Rinse the spatchcocked chicken and pat it dry. Season as desired.
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Roast on a sheet pan at 450°F for 30-40 minutes until the juices run clear and an instant-read thermometer inserted in the thickest part of a thigh reads 165°F. Let rest 5 minutes before slicing and serving.
And that’s all there is to it! The bird cooks much faster and more evenly, making for incredibly juicy, tender meat.
Why Spatchcocking Rocks
Flattening poultry before cooking offers some key advantages:
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Cooks faster – With a thinner profile, the meat cooks through more quickly. A spatchcocked chicken may roast in just 45 minutes, versus over an hour for an intact bird.
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Crispier skin – The flattened shape allows for maximum skin exposure to hot oven air, yielding an uber-crisp exterior. Yum!
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Better seasoning – Spices and sauces coat and penetrate the meat more thoroughly when it’s butterflied open.
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Easier to carve – With the backbone removed and breastbone spread, spatchcocked poultry is a cinch to carve at the table.
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Hard to mess up – Achieving moist, evenly-cooked meat is nearly foolproof with this method. No more dry breasts or underdone legs!
Spatchcock All Your Favorite Birds
While chicken may be the poster child for spatchcocking, it works wonders for other birds too:
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Turkey – Spatchcocking makes roasting a turkey a breeze. Cooks in about 2 hours for a 12-14 pounder. Go big for Thanksgiving!
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Duck or goose – Get crispy skin on waterfowl without overcooking the delicate meat.
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Cornish game hens – These little guys cook in just 30-40 minutes when spatchcocked.
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Quail – Quickly grill flattened, boneless quail with a flavorful dry rub.
So next time you’re cooking bird, embrace the silliness of “spatchcock” and flatten that fowl for fabulous results! It’s one of the simplest tricks for phenomenal poultry year-round.
How to carve a spatchcock chicken
It’s even easier to carve a spatchcock chicken because it’s on a flat surface.
Pro tip: Always allow the chicken to rest for at least 15 minutes before carving to allow the juices to redistribute.
See the diagram and easy instructions below:
- Cut through the joints between the thighs and breasts to remove the thigh/leg portion
- Cut through the joints between the thigh and drumstick to separate
- Cut through the joints between the wings and breast to remove the wings
- Cut down the middle of the breasts and use a sharp paring knife to cut the along the breast bone on both sides to remove the breasts.
Spatchcock chicken is simply butterflied chicken. The backbone is removed and the chicken is roasted, smoked or grilled flattened, which results in a more evenly cooked bird that’s ready 25% faster.
Spatchcock chicken cooks more evenly as it’s on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it’s on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.
Spatchcock chicken may be roasted, smoked or grilled. A 4 lb. chicken is typically done in 1 hour when roasted or grilled at a temperature of 400 degrees, or 3-4 hours in a smoker at a temperature of 225-275 degrees.
A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
Serve spatchcock chicken with mashed potatoes, gravy, stuffing, roasted vegetables, sautéed greens, cornbread or rolls.
- Nutrition information will vary depending on the cut of chicken that’s eaten.
- Pro tip: Reserve the backbone and carcass for chicken stock!
- A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
- Spatchcock chicken may be stored in the refrigerator for 3-5 days.
- Switch up this recipe by using jerk seasoning, bbq chicken rub or your favorite seasoning!
Prep and cook the chicken
5. Preheat the oven to 400 degrees. Place the olive oil, smoked paprika, garlic powder, salt and pepper in a small bowl and stir to combine.
6. Place the chicken on a large rimmed baking sheet and rub the olive oil mixture evenly over the chicken.
7. Bake for one hour, until golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees or the breast registers 160-165. Cover the chicken loosely with foil and allow to rest for 10-15 minutes.
How to spatchcock a chicken
FAQ
What is the difference between spatchcocking and butterflying?
While often used interchangeably, “spatchcocking” and “butterflying” refer to similar techniques, but spatchcocking is specifically for preparing a whole bird, like a chicken or turkey, while butterflying can be applied to various cuts of meat or poultry.
Is spatchcocking a chicken better?
Not only does spatchcocking halve the cooking time of a bird (whilst allowing the meat to remain on the bone and retain its flavour), it also exposes more skin for the marinade to hold on to (as well as crisping skin beautifully — no soggy skin here), and it helps the meat to cook more evenly.