Spatchcocking a chicken is a technique where the backbone is removed and the bird is flattened out before cooking. This allows the chicken to cook faster and more evenly. Also called butterflying, spatchcocking is great for grilling or broiling chicken.
What Does Spatchcock Mean?
The origins of the term “spatchcock” are uncertain but it likely derives from the phrase “dispatch the cock” This refers to preparing the chicken for roasting by removing the backbone and flattening it
Another theory is that it comes from the Italian term “alla diavola” which means “in the style of the devil.” When flattened, the chicken supposedly resembles the devil’s face.
Why Spatchcock a Chicken?
There are several good reasons to spatchcock a chicken before cooking
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It allows the chicken to lie flat so it cooks more evenly. With a whole chicken the breast cooks faster than the thighs. Spatchcocking puts them at the same level.
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Removing the backbone also speeds up overall cooking time. A spatchcocked chicken cooks in about half the time of a whole chicken.
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The increased surface area crisps up the skin nicely.
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It’s easier to season a spatchcocked bird. Spices and herbs can be rubbed directly onto the meat.
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Presentation is easier without the backbone getting in the way during carving.
How to Spatchcock a Chicken
Butterflying a chicken is simple to do:
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Place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along both sides of the backbone to remove it.
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Flip the chicken over and press down firmly on the breastbone until it flattens out. You may feel the wishbone crack.
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Optionally, you can also remove the wishbone for an even flatter shape.
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Tuck the wing tips under the bird to prevent them from burning.
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Season the chicken as desired. It’s now ready for grilling, broiling, or roasting.
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Spatchcocked Chicken. Image credit: Vicky Wasik
How to Roast a Spatchcocked Chicken
Roasting a spatchcocked chicken in the oven is easy:
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Preheat oven to 450°F. Place chicken skin-side up on a baking sheet.
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Rub skin with oil or butter to keep it moist. Season with salt, pepper, and any other spices desired.
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Roast for 30-45 minutes until the thickest part of the breast reaches 150°F and the thighs reach 175°F.
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Let rest 5 minutes before carving and serving. The juices will redistribute through the meat.
Spatchcocking allows the white and dark meat to finish cooking at the same time so no part is over or underdone.
Grilling a Spatchcock Chicken
A spatchcocked bird also grills up nicely:
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Prepare the grill for medium-high heat. Oil the grill grates.
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Place the chicken skin-side down. Grill for 15 minutes until skin is browned.
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Flip and grill 15 minutes more until cooked through.
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Move to indirect heat if areas are browning too fast.
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Brush with sauce in the last 5 minutes if desired.
The increased surface area sears beautifully on the grill. Just watch that thinner areas like the breast or wings don’t burn.
Make Stock from the Backbone
Don’t discard the backbone after spatchcocking the chicken! Simmer it in water with some vegetables to make a tasty homemade chicken stock.
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Add backbone, onions, carrots, and celery to a pot. Cover with water.
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Simmer for 1-2 hours then strain out the solids.
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Use the stock for soups, stews, or sauces. Freeze extras for later use.
This utilizes the whole bird and adds extra flavor to other dishes.
Get Perfectly Cooked Chicken Every Time
Spatchcocking solves the common problem of overcooking the breast before the thighs are done. By removing the backbone and flattening the bird, it cooks faster and more evenly. Crispy skin and moist meat are easy to achieve. Next time you roast or grill chicken, try butterflying it first for delicious results!
How to spatchcock a chicken
FAQ
What is the point of a spatchcock chicken?
Even cooking: Spatchcocking means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out.
What is the downside of spatchcock?
While spatchcocking results in evenly cooked birds fast, the presentation may not be what most guests expect to see. There’s also a risk of overcooking the bird if you’re not careful. Do you flip spatchcock chicken when cooking? No flipping is required when making this roasted spatchcock chicken.
How do you spatchcock chicken?
Spatchcocking, also known as butterflying, is a technique where you remove the backbone of a chicken to flatten it for more even cooking.
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.