Ever stared at a chicken and thought “I wish you’d cook faster and more evenly”? Well I’ve got news for you – spatchcocking is the answer you’ve been clucking for! This game-changing technique has revolutionized how I cook chicken, and I’m betting it’ll do the same for you.
What the Heck is Spatchcocking Anyway?
Let’s get something straight right off the bat – “spatchcocking” might sound like something you shouldn’t say in polite company, but it’s actually just a fancy culinary term with totally innocent origins!
According to Merriam Webster, a spatchcock is “a fowl split and grilled usually immediately after being killed and dressed.” The term supposedly dates back to 18th century Ireland and is actually an abbreviation for “dispatch the cock” – with “cock” being short for “cockerel” or male chicken.
In simple terms spatchcocking means removing the backbone of a chicken and flattening it out before cooking. It’s also sometimes called “butterflying” though technically all spatchcocked chickens are butterflied, but not all butterflied items are spatchcocked. (Butterflying is a broader technique that can be applied to various meats, fish, etc.)
The Point of Spatchcocking: 5 Game-Changing Benefits
So why should you bother learning this technique? Here are the major advantages that make it worth your time
1. Dramatically Faster Cooking Times
Who doesn’t want dinner on the table sooner? When you spatchcock a chicken:
- Cooking time reduces by up to 25-30%
- A chicken that normally takes 1.5 hours might be done in just 60-70 minutes
- The increased surface area exposed to heat speeds up the process
2. Evenly Cooked Meat (No More Dry Breasts!)
Ever had a chicken with perfect thighs but sahara-dry breast meat? That classic cooking dilemma disappears with spatchcocking:
- The flattened shape creates a uniform thickness
- Dark and white meat cook at similar rates
- Breast meat stays juicy while thighs get properly cooked
As TheKitchenPursuits explains: “A whole chicken, in its natural form, presents a challenge to cooks. The thickest parts, like the thighs and drumsticks, take considerably longer to cook than the breast meat.” Spatchcocking solves this frustrating problem!
3. Crispier, More Delicious Skin
If you’re like me and believe the crispy skin is the best part of roasted chicken, you’ll love what spatchcocking does:
- Maximizes skin exposure to heat
- Creates more surface area for browning
- Results in crackling, golden perfection all over
4. Better Flavor Penetration
Marinades, rubs, and seasonings work better on a spatchcocked chicken:
- More surface area means more flavor contact
- Seasonings can reach more of the meat
- Flavors penetrate more deeply and evenly
5. Versatility in Cooking Methods
A spatchcocked chicken isn’t just for roasting:
- Perfect for grilling (makes it much easier than trying to grill a whole bird)
- Great for smoking (more surface area for smoke flavor)
- Works well for pan-frying large portions
- Even adapts well to different cooking vessels
How to Spatchcock a Chicken: Simple Step-by-Step
Don’t be intimidated! With the right tools, this is actually pretty easy:
What You’ll Need:
- A whole chicken
- Sharp kitchen shears or poultry shears
- Cutting board
- Paper towels
The Process:
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Prep the chicken
- Remove giblets and neck from cavity
- Pat the chicken dry with paper towels
- Place breast-side down on your cutting board
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Remove the backbone
- Starting at either end (tail is often easier), cut along one side of the backbone with your shears
- Cut all the way through from one end to the other
- Repeat on the other side of the backbone to remove it completely
- PRO TIP: Don’t throw that backbone away! Save it for making chicken stock.
-
Flatten the bird
- Flip the chicken over so it’s breast-side up
- Place both hands on the breastbone and press down firmly
- You’ll hear a crack as the breastbone breaks
- The chicken should now lay completely flat
-
Optional: Tuck the wings
- Tuck wing tips behind the breasts to prevent burning
- This creates a more even cooking surface
And voilà! Your chicken is now spatchcocked and ready for seasoning and cooking.
When to Spatchcock (And When Not To)
Perfect Times to Spatchcock:
- When you’re in a hurry and need dinner faster
- When you’re grilling a whole chicken
- When crispy skin is a priority
- When even cooking is important
- When you want to maximize flavor from seasonings
Maybe Skip Spatchcocking When:
- You want a traditional presentation of a whole bird for the table
- You’re stuffing the chicken with something
- You’re using a rotisserie setup
Common Mistakes to Avoid
Even with a simple technique, there are ways to go wrong:
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Using dull tools – Get yourself proper kitchen shears! Dull ones make the job harder and more dangerous.
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Not drying the chicken thoroughly – Pat that bird dry for maximum skin crispiness.
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Not flattening enough – Don’t be gentle! Press firmly on that breastbone to get it totally flat.
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Overcrowding the pan – Give your flattened chicken space in the roasting pan for proper air circulation.
-
Not practicing food safety – Always wash your hands and disinfect surfaces after handling raw chicken.
My Favorite Basic Spatchcock Chicken Recipe
Here’s how I make a simple but delicious spatchcocked chicken:
Ingredients:
- 1 whole chicken (3-4 pounds), spatchcocked
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 lemon, cut into wedges
- Few sprigs of fresh herbs (rosemary, thyme, etc.)
Instructions:
- Preheat oven to 425°F (220°C)
- Mix all seasonings in a small bowl
- Rub chicken with olive oil, then season generously all over
- Place on a rack in a roasting pan
- Roast for 45-50 minutes or until internal temperature reaches 165°F (74°C) in the thickest part of the thigh
- Let rest for 10 minutes before carving
- Squeeze fresh lemon over chicken just before serving
Try These Flavor Variations
The beauty of spatchcocked chicken is how versatile it is! Here are some flavor profiles to try:
- Mediterranean: Lemon, garlic, oregano, olive oil
- Southwestern: Chili powder, cumin, smoked paprika
- Asian-inspired: Soy sauce, ginger, honey, garlic
- Herb Garden: Rosemary, thyme, sage, parsley with butter
- BBQ Style: Your favorite BBQ rub or sauce
Bottom Line: Is Spatchcocking Worth It?
100% YES! After trying this method, I’ve rarely gone back to cooking a whole chicken the traditional way. The benefits are just too good to ignore.
As Martha Stewart’s website confirms, “This revolutionary four-step technique will change how you roast a chicken.” And I couldn’t agree more. The faster cooking time alone makes it worth learning, but when you add in the juicier meat, crispier skin, and better flavor absorption, it’s a no-brainer.
Next time you’re planning to cook a whole chicken, give spatchcocking a try. Your taste buds (and your schedule) will thank you!
Have you tried spatchcocking a chicken? What was your experience? Drop a comment below – I’d love to hear how it worked for you!
Remember: Don’t throw away that backbone! Save it for making homemade chicken stock. It’s like getting two meals from one chicken!
A Note on Cleaning and Germs
Raw chicken may contain a variety of bacteria, such as Salmonella and Campylobacter, that can make you seriously sick if consumed or exposed to an open wound. (Dry cracked hands in wintry New England, anyone?)
Counterintuitively, this is why many experts now recommend not washing your chicken before cooking it. Washing the chicken may cause you to splash the germs around your kitchen accidentally while simply cooking the chicken supposedly kills all of the bacteria.
I still wash my chicken before I cook it – mostly because I never fully recovered after reading Upton Sinclair’s The Jungle in high school.
Anytime I’m working with raw meat I’m always careful to wash my hands with soap and water before touching anything else in the kitchen. When I’m done prepping the meat I disinfect all the surfaces it came in contact with with soap and water on a sponge or clean cloth. In the rest of the house I use Clorox wipes but they’re harsh on granite countertops and contain chemicals you wouldn’t want getting into your food.
Lots of people find the thought of handling raw chicken scary or disgusting but with simple precautions like washing your hands and cleaning surfaces it’s really no big deal.
For those of you still anxious about germs and bacteria, there’s a growing body of research that organic chicken contains less antibiotic-resistant bacteria meaning doctors will be better able to help you in a worst case scenario. If you’re really nervous about germing up your kitchen, buy organic.
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.
The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)
FAQ
What is Spatchcocking chicken?
Spatchcocking chicken is more than just a trendy cooking technique; it’s a game-changer that unlocks a world of flavor, even cooking, and crispy skin. By flattening the chicken, you create a more uniform cooking surface, reduce cooking time, and enhance flavor penetration.
What are the benefits of Spatchcocking chicken?
Even cooking and reduced cooking time are significant advantages, but the benefits of spatchcocking don’t stop there. This technique also unlocks a world of enhanced flavor and crispy skin. The increased surface area created by flattening the chicken allows for more even browning and crisping of the skin. The skin is what holds a lot of flavor.
Is Spatchcocking a chicken a good idea?
It’s a great technique to use when grilling or roasting a chicken, as it allows for maximum browning and crisping of the skin. Additionally, spatchcocking can help to reduce the cooking time of the chicken, making it a convenient option for busy home cooks. What are the benefits of spatchcocking a chicken?
Why is Spatchcocking better than roasting a whole chicken?
Spatchcocking significantly reduces cooking time compared to roasting a whole chicken. Flattening the bird allows it to cook much faster, often cutting the cooking time by as much as half. This is a major advantage for busy cooks or anyone looking to get dinner on the table quickly.
Why do you Spatchcock a chicken?
Let’s dive into the world of flattened poultry and uncover the magic behind this method. The most compelling reason to spatchcock a chicken is to promote even cooking. A whole chicken, in its natural form, presents a challenge to cooks. The thickest parts, like the thighs and drumsticks, take considerably longer to cook than the breast meat.
Can You Spatchcock a chicken in advance?
Yes, you can spatchcock a chicken in advance, but it’s best to do it just before cooking. If you need to prep the chicken ahead of time, you can remove the backbone and flatten the chicken, then refrigerate it for up to a day. However, it’s best to season the chicken just before cooking to ensure the best flavor.
Why would you spatchcock chicken?
- Since spatchcocking a chicken means that you lay it completely flat, it will cook quicker and more evenly.
- It’s much easier to season a spatchcocked chicken evenly from both sides as it lays flat.
- More crispy skin!
Is spatchcocking a chicken worth it?
Why It Works. Removing the backbone and spatchcocking (a.k.a butterflying) the chicken makes it easy to get perfectly roasted breast and leg meat. Skipping brining and basting helps to ensure crisp skin. Optionally rubbing the chicken with herbs boosts flavor.
What’s the difference between spatchcock and normal chicken?
To spatchcock a chicken, or butterfly it, is to remove the backbone, thus allowing it to be completely opened out and flattened.
Is it better to roast a chicken whole or spatchcock?
A spatchcock chicken will also cook more evenly and quicker (about 25% faster) than a whole bird, with no trussing involved. It’s very easy to carve a chicken with this technique: cut the bird in half, separate the legs from the breast, and now you have a quartered chicken! This is also a great life skill to know.