Spatchcocking is the process of splitting, then flattening a chicken. By using the spatchcock method you cut down on cooking time and you expose more of the bird to seasonings, juices, and flavors for a mouth watering meal. Learning how to spatchcock a chicken sounds difficult, but it’s one of those cooking techniques that ultimately saves time and is very simple to do.
We’ll walk you through how to spatchcock a chicken in 6 simple steps, or you can watch our 1 minute video about how to spatchcock a chicken.
How to spatchcock a chicken
Pat your chicken dry with a paper towel.
Remove the chicken’s neck and other innards.
Flip the chicken over, breast side down, and find the backbone.
Cut around both sides of the backbone and remove the entire spine. Having a quality pair of kitchen shears can make this step very easy. You can also use a sharp boning knife.
Clean up the inside of the chicken and flip it over. Press firmly down on the breast bone until you feel it give out.
Place the chicken in a pan and cook for 30 minutes at 500℉. Check the temperature with a digital thermometer. The breast meat should reach 165℉ and the thigh meat should reach 180℉. Remove from the oven and tent with foil for 10 minutes before serving.
Congratulations! You’ve successfully spatchcocked a chicken.
For the complete recipe, click here.