Removing the backbone from a chicken a technique that’s gaining popularity for its ability to deliver evenly cooked and incredibly juicy poultry goes by a few different names. The most common terms used are “spatchcocking” and “butterflying.” While these are sometimes used interchangeably, there are subtle differences between the two.
Understanding Spatchcocking and Butterflying
Spatchcocking refers specifically to the process of removing the entire backbone from a chicken or other bird This allows the poultry to lay completely flat so that it cooks evenly,
Butterflying can mean two things:
- Removing the backbone like spatchcocking
- Making incisions along the backbone and breastbone to flatten the bird without fully removing the backbone
So spatchcocking always involves removing the backbone, while butterflying may or may not. In practice though, the two terms are often used interchangeably, especially by home cooks.
Why Remove the Backbone?
There are some major benefits to spatchcocking or butterflying a chicken:
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Even cooking: With the bird flattened, the breast and thighs will cook at the same rate, preventing the breast from drying out.
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Faster cooking: The bird lays flatter so heat can penetrate and cook the meat faster. It may cook up to 25% faster than a regular roast chicken.
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Crispier skin: More surface area is exposed to the heat, resulting in crispier skin all over.
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Better seasoning: Seasonings and marinades can cover more surface area and flavor the meat better.
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Easier to carve: A spatchcocked chicken is much easier to carve than a whole roast chicken.
How to Spatchcock a Chicken
It only takes a few simple steps to spatchcock a chicken at home:
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Place the chicken breast-side down on a cutting board.
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Using sharp kitchen shears, cut along both sides of the backbone from the tail to the neck.
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Remove the backbone and set it aside (you can use it to make stock).
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Flip the chicken over so the breast is facing up.
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Press firmly on the breastbone to flatten the chicken. You may hear some crunching.
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Season the chicken as desired and cook using your preferred method.
It may seem intimidating the first time, but with the right tools it’s surprisingly straightforward. The key is having good kitchen shears that can cut through the bone cleanly.
How to Cook a Spatchcocked Chicken
Once spatchcocked, the chicken can be cooked in various ways:
Oven Roasting
- Season the chicken and place it breast-side up on a roasting pan.
- Roast at 450°F for 35-45 minutes until the thighs and breasts reach 165°F.
- Let rest 10 minutes before slicing and serving.
Grilling
- Prepare the grill for medium-high heat.
- Season the chicken and place it skin-side down on the hot grill.
- Grill around 45 minutes, flipping occasionally, until 165°F.
- Let rest 10 minutes before serving.
Pan frying
- Season a spatchcocked chicken and sear skin-side down in oil in a skillet.
- Once browned, flip and finish cooking in the oven.
Air frying
- Brush or rub the chicken with oil and seasonings.
- Air fry at 400°F for 25-35 minutes, flipping halfway, until 165°F.
No matter how you cook it, the spatchcocking allows for quick, even cooking and an extra crispy exterior.
Seasoning and Flavoring Ideas
A spatchcocked chicken takes well to all sorts of seasonings. Try:
- Herbs like rosemary, thyme, sage
- Spices like paprika, cumin, chili powder
- Garlic, lemon, mustard, vinegar
- Compound butters
- Marinades and wet rubs
- Drizzles of flavorful sauces and oils after cooking
Get creative with the seasonings! The extra surface area lets the flavors really shine.
Spatchcocking Other Poultry
While most commonly used for chicken, spatchcocking works for other birds too:
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Turkey – Makes for more even roasting, though you’ll need heavy duty shears.
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Duck – Helps render fat and crisp the skin beautifully.
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Cornish hens – Quick cooking and perfect doneness.
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Guinea fowl – Promotes even cooking of the dark and white meat.
Any poultry with a backbone is a candidate for spatchcocking. Adjust cook times as needed for the size of the bird.
Get Crispy, Juicy and Flavorful Poultry
Removing the backbone and flattening poultry before cooking is a simple trick that delivers big results. Spatchcocking or butterflying makes the bird easier to season, cooks it more evenly, and promotes deliciously crispy skin. With just a good pair of kitchen shears and a flattened bird, you’ll get rave reviews at your next dinner!
Tips for Making Spatchcock Chicken
- Use a whole chicken that’s 2-4 pounds. This spatchcock technique is intended for a young bird and anything larger will make it difficult to cut the backbone.
- Set the uncooked chicken at room temperature for 30 minutes before roasting. This allows the whole chicken to have an even temperature for even browning.
- Use strong kitchen shears to cut the backbone. Make sure the scissors are sharp, and it will make the cutting so much easier as compared to using a knife.
- Be careful not to over-bake so the chicken breast doesn’t come out dry. While the ideal temperature for cooking chicken is 165˚F, keep in mind that the temperature will continue to increase while the chicken is resting outside the oven. So most sources I’ve read recommend removing the chicken when the internal temperature reaches 160˚F.
I love that this is a faster way to roast a whole chicken that doesn’t require marinating in advance or doing anything fancy. Butterflying the chicken using this spatchcock technique is simple enough to whip up on weeknights but it looks elegant for when you’re entertaining a crowd. It’s a great recipe for the holidays!
What is Spatchcock Chicken?
Also known as butterflying, spatchcocking is the technique of removing the chicken’s backbone so that it lays flat on a baking sheet. This method of preparing chicken allows the chicken to be spread out so the breast and wings are leveled. And that means it will cook in half the time it takes to roast or grill it traditionally.
There’s a great video of how easy it is to do this on Food & Wine. I also share my quick 1-minute video below. This is not a complicated process. You just need some good kitchen shears!
How to Spatchcock a Chicken
FAQ
Is spatchcocking a chicken worth it?
- Since spatchcocking a chicken means that you lay it completely flat, it will cook quicker and more evenly.
- It’s much easier to season a spatchcocked chicken evenly from both sides as it lays flat.
- More crispy skin!
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.
How long does it take to spatchcock a chicken?
Roast until the chicken is cooked through and registers 165ºF in the thickest part of the thigh, 40 to 45 minutes. Let rest for 10 minutes before carving and serving.
How do you remove backbone from a chicken?
Just like with the leg ball joint, use the tip of your knife to cut through it or cut it out. Then, pick the backbone up and cut away any skin or meat still holding on. At this point, you should have a fully intact chicken with the backbone removed.
How do you cut a chicken backbone?
Position the chicken so the back is facing up and the drumsticks are pointing towards you. Using a pair of kitchen shears, cut all the way down one side of the backbone. You’re just cutting through the small rib bones, not through the center of the backbone itself. Cut close to the backbone so you don’t lose too much meat.
How do you remove a keel bone from a chicken?
Run your fingers along both sides of the keel bone to break the membrane away from the keel bone and once it is loose enough, simply pull up on it to remove. Seasoning up the chicken in this configuration is very easy.
How do you cut a chicken wing out of a bone?
Run your knife on the outside of this bone until you reach another ball joint, which connects the wings to the breast bone. Just like with the leg ball joint, use the tip of your knife to cut through it or cut it out. Then, pick the backbone up and cut away any skin or meat still holding on.
How do you cut a chicken breast?
The first step is to take a whole chicken and put it breast side up on your cutting board with the back opening towards you. Looking into the back of the chicken, you can see the backbone running straight down the middle with the legs on either side.
How do you cut a chicken in a broiler?
Start with a whole broiler/fryer chicken weighing 3-1/2 to 4 pounds. Remove the neck and giblets from the body cavity, then trim away any excess fat from around the cavity opening. Position the chicken so the back is facing up and the drumsticks are pointing towards you. Using a pair of kitchen shears, cut all the way down one side of the backbone.