How Do You Spatchcock a Chicken? The Ultimate Guide to Perfectly Flat Birds

Ever heard someone talk about “spatchcocking” a chicken and wondered what the heck they were talking about? Don’t worry, it’s not as complicated (or risqué) as it sounds! Spatchcocking is simply a technique to butterfly a whole chicken so it lies flat during cooking. I’ve been doing this for years, and I’m gonna show you exactly how to master this game-changing method.

Why You Should Definitely Be Spatchcocking Your Chickens

Before we dive into the how, let’s talk about the why. Trust me, once you try this method, you’ll never want to roast a whole chicken the traditional way again!

• Even cooking: When a chicken lies flat, both white and dark meat cook at the same rate – no more dry breasts while waiting for thighs to cook!
• Crispier skin: More surface area = more crispy, crackling skin (my favorite part!)
• Faster cooking time: A spatchcocked chicken cooks significantly quicker than a whole bird
• Easier carving: It’s much simpler to portion out a flattened chicken than a traditional roasted one
• Better for grilling: Creates an even surface that’s perfect for the BBQ

What You’ll Need

Before starting, make sure you have:

• A whole chicken (4-5 pounds works great)
• Sharp kitchen shears or poultry shears (dull ones will make this unnecessarily difficult)
• Cutting board (preferably with a groove to catch juices)
• Paper towels
• Optional: Metal skewers (helpful for grilling)

Step-by-Step: How to Spatchcock a Chicken

Step 1: Prep Your Chicken

1. Remove the chicken from packaging
2. Pat it dry thoroughly with paper towels (this makes it less slippery and easier to handle)
3. Place the chicken breast-side down on your cutting board with the tail end facing toward you

Step 2: Remove the Backbone

This is the most intimidating part, but I promise it’s easier than it looks!

1. Hold your kitchen shears firmly and locate the backbone running down the center of the chicken
2. Starting at the tail end, cut along one side of the backbone, staying as close to it as possible
3. Continue cutting all the way up to the neck end
4. Repeat on the other side of the backbone to remove it completely
5. Save that backbone for making stock later! (Or toss it if you’re not into that)

Step 3: Flatten the Bird

Now for the satisfying part

1. Flip the chicken over so it’s breast-side up
2. Use the heel of your hand (or both hands) to press firmly on the breastbone
3. Push down until you hear a crack – that’s the breastbone breaking, which allows the chicken to lie completely flat
4. If needed, make a small notch in the back of the breastbone first to make this easier (as Epicurious suggests)

Step 4: Final Prep

1. Pat the chicken dry again with paper towels
2. Tuck the wing tips behind the breasts to prevent burning
3. If grilling, consider inserting metal skewers through the breast and thighs to help the chicken stay flat (a tip from cookbook author Anna Stockwell)

Cooking Your Spatchcocked Chicken

Now that you’ve mastered the technique let’s cook this bird! You’ve got several options

Roasting Method

1. Preheat your oven to 450°F
2. Season your chicken generously with salt, pepper, and your favorite herbs
3. Place on a wire rack over a rimmed baking sheet (this allows heat to circulate underneath)
4. Roast for about 40-45 minutes, or until the thickest part of the thigh registers 165°F
5. Let rest for 10 minutes before carving

Grilling Method

1. Set up your grill for two-zone cooking (hot side and cooler side)
2. Season your chicken as desired
3. Place the chicken skin-side up on the cooler side for about 30 minutes with the lid closed
4. Flip and move to the hot side just long enough to char the skin
5. Cook until the thickest part of the breast registers 160°F

Sheet Pan Dinner Approach

The Pioneer Woman has a great approach:

1. Preheat oven to 450°F
2. Prepare herb butter with lemon zest, fresh herbs, and Dijon mustard
3. Rub under and over the chicken skin
4. Place chicken on a bed of vegetables (potatoes, carrots, Brussels sprouts, onion, garlic)
5. Roast for 60-70 minutes, removing foil after 40 minutes
6. Let chicken rest while vegetables finish browning

Pro Tips from the Experts

• Dry brining: Season your spatchcocked chicken with salt and let it sit uncovered in the refrigerator for up to 24 hours before cooking for even better flavor and crispier skin
• Cooking time: A spatchcocked chicken typically needs about 40-45 minutes at 450°F, but always use a meat thermometer to check doneness
• Seasoning under skin: Loosen the skin and place seasonings or herb butter directly against the meat for maximum flavor
• Skewer trick: When grilling, use metal skewers through the breast and thighs to keep the chicken flat and make flipping easier

Common Mistakes to Avoid

• Using dull shears: Make sure your kitchen shears are sharp! Dull ones make the job much harder
• Not drying the chicken: Patting the chicken dry before and after spatchcocking helps ensure crispy skin
• Overcooking: Because spatchcocked chickens cook faster, it’s easy to overdo it – use a meat thermometer!
• Not letting it rest: Give your chicken at least 10 minutes to rest before carving to keep juices inside

Spatchcocking Beyond Chicken

Once you’ve mastered this technique with chicken you can apply it to other poultry

• Turkey: Perfect for faster, more even Thanksgiving cooking
• Cornish game hens: Creates adorable individual portions
• Duck: Helps render more fat for crispier skin

FAQ: Your Burning Spatchcock Questions

Is spatchcocking the same as butterflying?

Yes! Spatchcocking is just a fancy (and kinda funny) term for butterflying a whole bird.

Can I ask my butcher to spatchcock my chicken?

Absolutely! Most butchers will do this for you if you ask. Just request that they “remove the backbone and flatten the chicken.”

How much time does spatchcocking save?

A whole 4-pound chicken typically takes 60-75 minutes to roast, while a spatchcocked one only needs about 40-45 minutes at the same temperature.

Can I spatchcock frozen chicken?

It’s not recommended. You should fully thaw your chicken before attempting to spatchcock it.

What if I don’t have kitchen shears?

While kitchen shears make the job easier, you can use a sharp chef’s knife instead. It’s a bit trickier but doable!

My Personal Experience with Spatchcocking

I remember the first time I tried spatchcocking a chicken – I was super nervous about breaking the backbone. But omg, once I got it done and tasted that evenly cooked bird with the amazingly crispy skin, I was HOOKED! I’ve literally never gone back to roasting whole chickens the traditional way.

The biggest game-changer for me was grilling. Before learning this technique, grilling whole chickens was always hit or miss – some parts overcooked, others undercooked. With spatchcocking, my grilled chickens come out perfect every time.

Final Thoughts

Spatchcocking might seem intimidating at first, but I promise it’s one of those cooking skills that’s totally worth learning. It’s not just a cheffy technique to show off (tho it does look impressive!) – it genuinely results in better-tasting chicken with juicier meat and crispier skin.

Happy cooking!