What Is It Called When You Remove the Backbone From a Chicken? A Complete Guide to Spatchcocking

Have you ever struggled with cooking a whole chicken evenly? One minute you’re waiting for the thighs to finish cooking, and the next thing you know, your chicken breasts are dry as cardboard. Well, there’s a simple solution that professional chefs have been using for years, and it’s gaining huge popularity among home cooks too

When you remove the backbone from a chicken, it’s called spatchcocking or butterflying. While these terms are often used interchangeably, there are some subtle differences between them that I’ll explain later. This simple technique can completely transform how your chicken cooks, resulting in juicy meat and crispy skin every single time.

Spatchcocking vs. Butterflying: What’s the Difference?

Let’s clear up any confusion right away

• Spatchcocking specifically refers to removing the entire backbone from a chicken or other bird, allowing it to lay completely flat.
• Butterflying can mean two things:
  1. Removing the backbone like spatchcocking
  2. Making incisions along the backbone and breastbone to flatten the bird without fully removing the backbone

In practice, most home cooks use these terms interchangeably. The key difference is that spatchcocking always involves removing the backbone, while butterflying may or may not.

I personally prefer the term “spatchcocking” just because it’s way more fun to say! Plus, it makes me feel like a fancy chef when I tell guests, “I’ve spatchcocked the chicken for dinner.”

4 Major Benefits of Spatchcocking Your Chicken

There’s a reason this technique is becoming so popular. Here are the main advantages:

1. Even cooking: Since the breast meat and thigh meat are on the same horizontal plane, they cook at the same rate. No more dried-out breast meat while waiting for the thighs to finish!

2. Faster cooking time: A spatchcocked chicken cooks up to 25% faster than a traditional roast chicken because the heat can penetrate the meat more efficiently.

3. Crispier skin: Almost all the skin is exposed and facing upward, so you don’t get those flabby, sad areas on the undersides of the thighs and drumsticks. It’s crispy skin heaven!

4. Better seasoning: With the entire surface of the chicken exposed, you can easily season every part, ensuring maximum flavor.

How to Spatchcock a Chicken: Step-by-Step Guide

Don’t be intimidated! Spatchcocking is surprisingly easy once you know how. All you need is a whole chicken and a good pair of kitchen shears.

What You’ll Need:

• 1 whole chicken (2-4 pounds works best)
• Sharp kitchen shears
• Cutting board
• Optional: paper towels for patting dry

Steps:

1. Prepare the chicken: Place your chicken breast-side down on a cutting board with the legs facing toward you.

2. Cut alongside the backbone: Using your kitchen shears, cut along one side of the backbone from the tail to the neck. You’ll be cutting through rib bones, so apply steady pressure. Don’t try to cut through the backbone itself—cut slightly to the side of it.

3. Remove the backbone: Cut along the other side of the backbone in the same way, then remove it completely. (Pro tip: Save that backbone for making chicken stock!)

4. Flip and flatten: Turn the chicken over so the breast side is now facing up. Use the palm of your hand to press firmly down on the breastbone. You’ll probably hear a little crunching sound—that’s normal! You’re breaking the breastbone to help the chicken lay flat.

5. Tuck the wings: To prevent burning, tuck the wing tips behind the breast.

Congratulations! You’ve successfully spatchcocked a chicken. Was that easier than you expected? It sure was for me the first time I tried it.

Cooking Your Spatchcocked Chicken

Now that you’ve got your beautifully spatchcocked chicken, let’s cook it to perfection. Here are some popular methods:

Oven Roasting (My Favorite Method)

1. Preheat your oven to 450°F.
2. Place the spatchcocked chicken breast-side up on a roasting pan or baking sheet.
3. Rub the chicken all over with olive oil and season generously with salt and pepper (or your favorite spice blend).
4. Roast for 35-45 minutes, until the chicken registers 165°F in both the thighs and breast.
5. Let rest for 10 minutes before carving.

Grilling

1. Prepare your grill for medium-high heat.
2. Season the chicken as desired.
3. Place the chicken skin-side down on the hot grill.
4. Grill for about 45 minutes, flipping occasionally, until it reaches 165°F.
5. Allow to rest before serving.

Air Frying

1. Brush or rub the chicken with oil and seasonings.
2. Air fry at 400°F for 25-35 minutes, flipping halfway, until it reaches 165°F.

Pro Tips for Perfect Spatchcocked Chicken

After trying this technique countless times, I’ve picked up some tricks that really make a difference:

• Let the chicken come to room temperature before cooking (about 30 minutes out of the fridge). This helps it cook more evenly.

• Dry the chicken thoroughly with paper towels before seasoning. This promotes crispier skin.

• Use a meat thermometer to check doneness. Remove the chicken when it reaches 160°F—it’ll continue cooking to 165°F while resting.

• Don’t skip the resting period! Let the chicken rest for at least 10 minutes after cooking to allow the juices to redistribute.

• Try compound butter under the skin for extra flavor and moisture.

Seasoning Ideas to Elevate Your Spatchcocked Chicken

One of the best things about spatchcocked chicken is how well it takes to different flavors. Here are some of my favorite seasoning combinations:

• Classic Herb: Mix rosemary, thyme, sage, garlic, lemon zest, salt, and pepper with olive oil.

• Mediterranean: Combine oregano, basil, garlic, lemon juice, olive oil, and a pinch of red pepper flakes.

• Smoky BBQ: Mix smoked paprika, brown sugar, garlic powder, onion powder, and a touch of cayenne.

• Curry Spice: Blend curry powder, turmeric, ginger, garlic, and a bit of yogurt for a marinade.

Frequently Asked Questions

Is spatchcocking a chicken worth it?
Absolutely! You get faster cooking time, more even cooking, crispier skin, and better seasoning. Once you try it, you might never go back to roasting a whole chicken the traditional way.

How long does it take to spatchcock a chicken?
The actual process of removing the backbone takes only about 5 minutes once you’ve done it a few times. Cooking time is around 40-45 minutes at 450°F.

Can I spatchcock other poultry?
Yes! This technique works great for turkey, duck, Cornish hens, and other birds. Just adjust cooking times based on the size of the bird. For turkeys, you’ll need extra-strong kitchen shears.

What if I don’t have kitchen shears?
While kitchen shears make the job much easier, you can use a sharp chef’s knife. It’s a bit more challenging but doable—just be careful!

Can I ask my butcher to spatchcock the chicken for me?
Definitely! Most butchers will spatchcock a chicken for you at no extra charge. Just ask when purchasing.

Why I Love Spatchcocked Chicken

I’ll be honest, the first time I tried spatchcocking a chicken, I was a bit nervous about cutting through bones. But once I did it, I was amazed at how simple it was and how much better my roast chicken turned out!

The breast meat was juicy, the dark meat was perfectly cooked, and the skin was crispy all over. Plus, it cooked in way less time than my usual roast chicken recipe. Now, spatchcocking is my go-to method whenever I’m cooking a whole bird.

It’s simple enough for weeknight dinners but looks impressive enough for entertaining guests. When someone asks me what I did differently to make such a good chicken, I love seeing their reaction when I say, “Oh, I just spatchcocked it!” It’s a great conversation starter at dinner parties.

Final Thoughts

Removing the backbone from a chicken—whether you call it spatchcocking or butterflying—is one of those cooking techniques that delivers big results with minimal effort. Once you try it, you’ll wonder why you didn’t start doing it sooner.

So grab those kitchen shears, channel your inner chef, and give spatchcocking a try for your next chicken dinner. Your taste buds (and dinner guests) will thank you!

Do you have any questions about spatchcocking chicken? Have you tried this technique before? I’d love to hear about your experiences in the comments below!