Master the Art: How Do You Cut a Whole Chicken in Half Like a Pro

Have you ever stared at a whole chicken in your kitchen and wondered how to make it cook faster and more evenly? Learning how to cut a whole chicken in half is a game-changing technique that’ll transform your cooking. Whether you’re grilling, roasting, or frying, halved chicken just cooks better!

I’ve been halving chickens for years in my home kitchen, and I’m gonna share all my tricks so you can get perfect results every time. It’s not as scary as it seems, I promise!

Why You Should Be Cutting Your Chicken in Half

Before we dive into the how-to let’s talk about why you’d want to cut a chicken in half in the first place

• Faster cooking time – Halved chickens cook in about 30-40 minutes in the oven versus a whole hour for a whole bird
• More even cooking – No more dry breast meat while waiting for the thighs to finish!
• Better crispy skin – With the skin all on a single side, it’s easier to get that crackling-crisp texture
• Easier to handle – Flipping halved chicken on a grill or in a pan is way less clumsy than a whole spatchcocked bird
• Simpler portioning – You’ve already done half the work of carving
• More elegant presentation – A halved chicken looks neater on the plate than a splayed-out spatchcocked chicken

Plus, it’s just plain satisfying to master a proper butchering technique. Your friends will be impressed!

Tools You’ll Need

Before you start, gather these essential tools:

• Sharp chef’s knife – Don’t attempt this with a dull knife!
• Kitchen shears – Makes removing the backbone much easier
• Sturdy cutting board – Preferably with a groove to catch juices
• Paper towels – For patting the chicken dry
• Clean hands – Always wash before and after handling raw chicken

Step-by-Step: How to Cut a Whole Chicken in Half

Step 1: Spatchcock the Chicken First

Yep, before you can halve a chicken, you need to spatchcock it. Here’s how:

1. Remove packaging and pat the chicken dry with paper towels
2. Place the chicken breast-side down on your cutting board
3. Locate the backbone running down the center
4. Using your kitchen shears, cut down one side of the backbone from tail to neck
5. Continue cutting through any ribs or tough spots until you reach the neck
6. Repeat on the other side of the backbone to remove it completely
7. Save that backbone in your freezer for making stock later!

Step 2: Flatten the Spatchcocked Chicken

1. With the backbone removed, flip the chicken over so it’s breast-side up
2. Look at the underside of the breastbone and make a small score with your knife in the center
3. Flip the chicken back over so it’s breast-side up
4. Place the heel of your hand in the center of the breastbone and press down firmly
5. You’ll hear a satisfying crack as the chicken flattens beneath your pressure (what Joe Sevier at Epicurious calls your “barbaric weight”)
6. Congratulations! Your bird is now spatchcocked

Step 3: Halve the Chicken

1. Make sure the chicken skin is evenly distributed across the bird—adjust it by sliding left or right if needed
2. Using your sharpest knife (or a cleaver if you have one), slice through the skin down the center of the breasts
3. This ensures the skin is evenly divided between the two halves
4. Place your knife on that center line and press down with firm pressure
5. You’ll need to use some muscle to cut through the breastbone and cartilage
6. Continue cutting straight down until the chicken is completely separated into two equal halves
7. If needed, gently twist and bend to snap the keel bone and cut through any remaining connective tissue

Step 4: Trim (Optional)

For a neater presentation, you can:

• Trim any loose skin or excess fat
• Tuck wing tips behind the breasts
• Make sure all parts are evenly arranged

Tips for Perfect Halved Chicken Every Time

• Work with a cold chicken – It’s easier to cut when it’s straight from the fridge
• Keep your knife sharp – A dull knife makes this task dangerous and frustrating
• Take your time – Especially if you’re new to this technique
• Make sure your cuts are clean and even – This ensures both halves cook at the same rate
• Don’t forget to wash everything – Cutting boards, knives, counters and hands after handling raw chicken

Cooking Your Halved Chicken

Now that you’ve got your perfectly halved chicken, here’s how to cook it to perfection:

Roasting

1. Preheat oven to 400°F
2. Season your halved chicken generously
3. Place on a baking sheet skin-side up
4. Roast for 30-40 minutes until internal temperature reaches 165°F
5. Let rest 5-10 minutes before serving

Grilling

1. Preheat grill to medium-high
2. Oil grates to prevent sticking
3. Place chicken skin-side up first
4. Grill 10-15 minutes per side
5. Check temperature in thickest part of thigh (165°F)

Pan Frying

For extra crispy skin try Kat Boytsova’s technique from Epicurious

1. Roast chicken halves until almost done
2. Quickly fry in shallot-infused oil
3. This creates exceptionally crisp skin all over

Common Questions About Halving Chickens

Can I use this technique on other poultry?
Yes! The same method works for turkey, duck, and other birds. Just adjust for size.

How do I serve halved chicken?
You can serve each half as a generous portion, or cut each half into two pieces (breast with wing, thigh with drumstick) for smaller servings.

Is this the same as butterflying?
Kind of! Spatchcocking (also called butterflying) is the first step before halving. Spatchcocking removes the backbone and flattens the bird, while halving takes it one step further by cutting it in two.

What if I mess up?
No worries! Even if your halving isn’t perfect, the chicken will still cook beautifully. And with practice, you’ll get better.

Taking Your Chicken Game Further

Once you’ve mastered halving a chicken, try these elevated techniques:

1. Brick chicken – Place a foil-wrapped brick on top of your halved chicken in a skillet for even crispier skin
2. Herb butter under the skin – Slide herb-infused butter under the skin before cooking
3. Dry brining – Salt your halved chicken and let it rest uncovered in the fridge overnight before cooking
4. Spice rubs – Try different spice combinations on each half to compare flavors

Why This Technique Is Worth Mastering

Learning how to halve a chicken is one of those fundamental cooking skills that pays dividends. Not only will your chicken cook more evenly and quickly, but you’ll also have more control over the final dish.

As Joe Sevier points out, a halved chicken looks more elegant than a spatchcocked chicken, which can sometimes appear a bit, well, scandalous with its splayed-out posture. Halving gives you the benefits of spatchcocking with a more refined presentation.

Plus, there’s something deeply satisfying about properly butchering your own meat. It connects you to traditional cooking techniques and gives you a greater appreciation for the food you prepare.

Conclusion: Practice Makes Perfect

Don’t be intimidated by cutting a whole chicken in half. With the right tools and a bit of practice, you’ll be halving chickens like a pro in no time. Start with this technique, and soon you’ll be impressing your family and friends with perfectly cooked, beautifully presented chicken dishes.

Remember, the first few times might be a bit messy or uneven, and that’s completely normal! Each time you do it, you’ll get more confident and skilled. Before long, you’ll be wondering why you ever cooked a whole chicken any other way.

So grab your kitchen shears, sharpen that knife, and transform the way you cook chicken forever. Your taste buds (and dinner guests) will thank you!