Spatchcocking, also known as butterflying, is a simple but game-changing technique for roasting chicken. It involves removing the backbone and flattening the bird so it cooks evenly. While it may seem unnecessary, spatchcocking provides huge benefits that transform an average roast chicken into a masterpiece. In this article, we’ll uncover the top reasons why spatchcocking should be your go-to method for whole chickens.
What Exactly is Spatchcocking?
Spatchcocking is a method of preparing poultry for cooking by removing the backbone and flattening it out. Also called butterflying, it allows the bird to lay flat in one uniform plane.
By cutting out the backbone and pressing down to flatten the breastbone, the chicken’s thickness is significantly reduced. This allows for more even and faster cooking.
The term spatchcocking originated in Ireland, likely from the phrase “dispatch the cock” It refers to splitting and flattening a bird to speed up cooking While the name sounds funny, the technique offers serious benefits.
Top 5 Reasons to Spatchcock Your Chicken
1. Delivers Perfectly Cooked Meat
The main advantage of spatchcocking is it promotes uniform cooking. A whole chicken has varying thicknesses, leading to uneven doneness. The white meat dries out before the dark meat is cooked.
Spatchcocking creates an even thickness so all parts, from breast to thigh, cook at the same rate. This prevents dry white meat and underdone legs for perfectly cooked chicken throughout.
2. Maximizes Crispy Skin
Crispy skin is the holy grail of roasted chicken. Spatchcocking delivers ultra-crisp skin by exposing the entire surface to hot oven air.
The increased exposure dries and crisps the skin evenly over the entire bird. No more soggy skin patches!
3. Speeds Up Cooking
Cooking time can be cut by 25-50% when spatchcocking. Rather than taking hours to roast, your bird cooks in a fraction of the time.
The reduced thickness lets heat penetrate quickly for lightning-fast roasting while retaining juices. Enjoy a weeknight roast chicken dinner thanks to the time savings.
4. Improves Flavor Infusion
Spatchcocking allows seasonings, marinades, and rubs to penetrate deeper into the meat. With more surface area exposed, the flavors distribute evenly throughout.
The bird also lies flatter for better contact with cooking grates when grilled or smoked. This sears in smoky barbecue flavor.
5. Simplifies Serving
Carving a whole roast chicken can be tricky with the awkward shape. Spatchcocking creates a flat surface that lets you neatly slice perfect portions.
The easy carving also looks beautiful on the dinner table for impressive presentation. No hack-job carving required!
How to Spatchcock a Chicken
While a useful technique, spatchcocking only takes a few easy steps:
- Remove neck and giblets
- Place chicken breast-side down
- Cut along both sides of backbone with shears
- Remove backbone and reserve for stock
- Flip over and press firmly to flatten breastbone
- Tuck wings under and roast!
With some practice, you can spatchcock a chicken in under 5 minutes. Most butchers at grocery stores will also do it for you upon request.
Cooking Your Spatchcocked Bird
Once flattened, your chicken is ready for high-heat roasting or grilling. Some top cooking methods include:
- Roast at 425°F for crispy skin and juicy meat
- Grill over indirect heat, rotating occasionally
- Smoke low-and-slow for ultra-tender, smoky flavor
- Pan-roast under a brick for crispy flattened chicken
Monitor temperature and roast until the thighs reach 165°F. Let rest 5 minutes before carving.
Spatchcock for Flavorful, Foolproof Chicken
While an unusual term, spatchcocking is a simple and effective technique for whole chickens. By removing the backbone and flattening the bird, you promote even cooking, crispy skin, and better flavor penetration. The cooking time is also slashed dramatically.
For your next whole chicken, embrace this game-changing method. Your dinner guests will be clucking with delight over the juicy, tender, perfectly cooked bird!
Break the breastbone and flatten the chicken.
Time to give your chicken CPR. Flip the chicken over so the cut side is facing down and the breasts are up. Place two hands on the center of the chicken and press down firmly. Once the breast bone breaks the chicken will lay flat.
That’s it! You’re now ready to grill your chicken. Technically speaking the chicken will only be “spatchcocked” once you grill it. Raw or cooked any other way and your chicken is technically “butterflied.” Referring back to our trusty Merriam Webster dictionary, to butterfly something means to “split almost entirely and spread apart.”
So all spatchcocked chickens are butterflied but not all butterflied chickens are spatchocked. Good to know.
Remove the spine by cutting along either side with kitchen shears.
I like to start with the tail side but either way works. I’m right handed so I cut to the right of the spine. The trick here is to have sharp kitchen shears (these should do it) and a strong grip. Cut all the way through, then spin the chicken 180 degrees and repeat on the second side of the spine.
Don’t throw out the spine! Chicken backs are one of the best parts to use to make chicken stock. Save it in a plastic Ziploc bag or container in your refrigerator for up to two days until you’re ready to use it.
People are wrong about spatchcocking
FAQ
Why would you spatchcock a chicken?
To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened. Doing this reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, such as grilling or pan frying.
When should you spatchcock a chicken?
This technique is used a lot in grilling and when roasting large poultry like turkeys because spatchcocking helps large birds cook faster. It makes the skin extra crispy. Roasting the butterflied chicken on a metal rack helps the oven’s hot air cook the chicken from all sides and makes the skin extra crispy.
What are the downsides of spatchcocking?
Why should you Spatchcock a chicken?
Spatchcocking a chicken offers several benefits, including faster cooking times, more even cooking, and a crisper exterior. By flattening the chicken, the heat can penetrate more evenly, resulting in a juicy and tender interior.
What is Spatchcocking a chicken?
Spatchcocking is a way to butcher poultry that flattens it and allows it to cook more evenly and quickly. As we’ve outlined below in the how-to, cutting the backbone out and opening up the bird like a book is the technique we suggest. What Is the Reason to Spatchcock a Chicken?
When should you Spatchcock a chicken?
You should spatchcock a chicken when… You’re in a hurry – A spatchcocked chicken cooks up to 25% faster than an intact whole chicken. Less time cooking means more time for everything else. You don’t like dry meat – With the breasts level with the thighs while cooking, the former are less likely to dry out.
Why do chicken thighs have to be spatchcocked?
Typically a whole chicken is cooked breast-side up, meaning the thighs are tucked underneath. In this position, the breast meat cooks more quickly than the dark meat, which can lead to dry breast meat by the time the thighs are cooked through. Spatchcocking solves this problem.
Why should you cook a spatchcocked bird?
Crispy Skin: The skin of a spatchcocked bird is able to crisp up nicely, adding texture and flavor to the dish. Reduced Cooking Time: Spatchcocking can reduce the cooking time of a bird, as it allows for more even heat distribution.
Should you spatchcock a whole chicken?
Here are a few very good reasons to spatchcock a whole chicken: Faster cooking: in a 450°F oven, a regular, whole chicken takes an hour and a half to roast. A whole chicken that’s been spatchcocked takes half of that—it’s ready in just about 40 minutes. Magic!