Spatchcocking, Butterflying, or Halving: What’s That Fancy Technique Called When You Cut a Whole Chicken in Half?

Have you ever giggled at the word “spatchcock” and moved on with your life? I know I have! But this funny-sounding technique is actually one of the most useful skills you can master in your kitchen. Today, I’m diving deep into what it’s actually called when you cut a whole chicken in half, and why you should totally be doing this more often.

The Terminology Breakdown: What’s In a Name?

Let’s start by clearing up the confusion around what to call this technique. There are a few terms that get tossed around, and they’re not always used correctly.

Spatchcocking

The most common term for cutting a whole chicken to lie flat is “spatchcocking.” This technique involves:

1. Placing the chicken breast-side down on a cutting board
2. Using sharp kitchen shears or a knife to cut along both sides of the backbone
3. Removing the backbone completely (save it for stock!)
4. Flipping the chicken over breast-side up
5. Pressing down firmly on the breastbone to flatten the chicken (you’ll hear that satisfying crack!)

The word “spatchcock” has some interesting origins. Many believe it comes from combining Irish and English words for skewer (“spit”) and chicken (“cockerel”), possibly referring to the old practice of cooking these flattened birds on a spit over fire.

Butterflying

Here’s where it gets a bit confusing – “butterflying” is often used interchangeably with spatchcocking when talking about whole chickens. The steps are identical – remove backbone, flatten bird.

Why “butterfly”? Well, the finished product kinda resembles a butterfly with wings spread open The chicken lies flat with the breastbone cracked in the center (butterfly’s body) and the legs spread out to the sides (wings).

Halving

Taking things one step further, you can actually split that spatchcocked chicken right down the middle to get two equal halves. To do this:

1. Start with a spatchcocked chicken
2. Flip it over so the breast side is facing down
3. Find the center of the breastbone
4. Use a sharp chef’s knife to cut straight down through bone and meat

You’ll end up with two perfect halves, each containing a breast, wing, leg and thigh. This is true “halving” – giving you two identical pieces that cook even faster than a whole spatchcocked chicken.

How These Terms Are Actually Used in Recipes

In recipes and cooking guides you’ll see these terms pop up all over the place

• “Spatchcock the chicken and rub it with olive oil”
• “Butterfly the chicken then grill for 20 minutes per side”
• “Spatchcock and halve the chicken before roasting”

The terms can function as verbs (describing the action) or adjectives (describing the state of the chicken). Either way, now you’ll know exactly what they mean!

Why You Should Absolutely Be Cutting Your Chicken in Half

I’m not just sharing vocabulary lessons here – there are some seriously good reasons to master this technique:

Cooks Way Faster

When you flatten that bird, the meat sits closer to the heat source. This means less time waiting around for dinner! And if you go the extra step and halve it? Even quicker!

Cooks More Evenly

Raise your hand if you’ve had chicken with overcooked breasts and undercooked thighs. ‍♂️ Spatchcocking solves this age-old problem by creating a more even thickness across the whole bird.

Creates Crispier Skin

OMG the skin! Because more of the skin makes direct contact with the pan or grill, you get ultra-crispy deliciousness in every bite. This is probably my favorite benefit

Better Flavor From Seasonings

When you spatchcock, you can more easily season both sides of the chicken. Plus, those spices and herbs penetrate deeper when rubbed on the flattened bird.

Easier Serving

Carving a whole roasted chicken can be messy business. With a pre-halved chicken, half the carving work is already done for you!

Safer Handling

A spatchcocked or halved chicken cools quicker after cooking, making it safer to handle. Less time in the danger zone means reduced risk of bacteria growth.

Step-by-Step Guide: How To Actually Do This

Alright, let’s get practical. Here’s how to actually spatchcock and halve a chicken:

Step 1: Spatchcock the Chicken

Sorry, you can’t skip this step! Even if you ultimately want to halve the chicken, you need to spatchcock it first:

1. Grab some sharp kitchen shears (much easier than using a knife!)
2. Place chicken breast-side down on a cutting board
3. Cut along each side of the backbone to remove it completely
4. Pro tip: Save that backbone in your freezer for making stock later!

Step 2: Flatten the Chicken

Now that the backbone’s gone:

1. Use a chef’s knife to make a light score on the center of the underside of the breastbone
2. Flip the bird over so it’s breast-side up
3. Using the heel of your hand, press down firmly (like you’re giving the bird the Heimlich maneuver!)
4. You’ll hear a snap as the breastbone breaks and the chicken flattens
5. Congrats! Your bird has been spatchcocked!

Step 3: Halve the Chicken (Optional)

If you want to take it one step further:

1. Flip your spatchcocked chicken so it’s breast-side down again
2. Find the center of the breastbone
3. Using a sharp chef’s knife, cut straight down through the middle
4. You’ll now have two identical halves

Practical Cooking Advantages

From a practical cooking standpoint, a halved chicken offers some real advantages:

• Easier to fry – As one food editor put it, halved chickens are just plain “easier to fry”
• Easier to flip – A whole spatchcocked chicken can be unwieldy on the grill or in a pan, but halves are much more manageable
• More elegant presentation – Let’s be honest, a spatchcocked whole chicken can look a bit… scandalous on the plate. Halves present more elegantly
• Less messy than pieces – While you could cut a chicken into eight pieces, it’s easier to manage two halves than chasing eight separate pieces around a pan

Prep Tips For Success

A few important tips before you start cutting:

• Pat the chicken dry before you begin using a paper towel. This makes it cleaner, easier to grip, and helps with the cooking process later.
• Use the right tools – Sharp kitchen shears make the backbone removal so much easier, though a sharp chef’s knife works too.
• Practice makes perfect – Your first attempt might not be pretty, but you’ll get better each time!

FAQ: Everything Else You Wanted to Know

What is it called when a chicken is cut in half?

Spatchcocking is the process of removing the backbone of a chicken or turkey so it lies flat. It’s also called butterflying, since the bird is split down the middle and opened up like butterfly wings.

What’s the difference between spatchcocking and butterflying?

While often used interchangeably, “spatchcocking” traditionally refers specifically to preparing a whole bird, while “butterflying” can be applied to various cuts of meat or poultry.

Is spatchcocking a chicken better than roasting it whole?

Absolutely! Spatchcocking halves the cooking time while allowing the meat to remain on the bone (retaining flavor). It also exposes more skin to heat for crispy results and helps the meat cook more evenly.

Can any home cook cut a whole chicken in half?

Yes! Being able to cut a whole chicken in half properly is a skill that every cook can master. It might look intimidating at first, but with practice, it becomes quite simple.

How do I halve a whole chicken for different cooking methods?

One of the best techniques to start halving a whole chicken, whether you’re going to roast, boil, grill, or cook it differently, is to spatchcock it first. This creates a flat bird that’s easier to halve and cook evenly.

Ready to Try It Yourself?

Now that you know what it’s called when you cut a whole chicken in half (spatchcocking, butterflying, or halving), it’s time to try it yourself! This simple technique will revolutionize your chicken cooking game, giving you faster cooking times, crispier skin, and more evenly cooked meat.

Next time you see a whole chicken on sale at the grocery store, grab it with confidence knowing you have the skills to prepare it like a pro. Your dinner guests will be impressed not just by your cooking skills but also by your fancy culinary vocabulary!

Note: Always ensure your cutting board and tools are clean when handling raw chicken, and wash your hands thoroughly before and after handling raw poultry.