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Techniqueintermediatedraft

Spatchcocking poultry

Also searched as: spatchcock, butterflied chicken, removing the backbone

In short: Without its backbone the chicken lies flat: it cooks faster and more evenly, and all of the skin faces up.

Picture it

Like a map spread out on the table: laid flat, everything is in view at once.

What happens

A whole chicken is round and uneven in thickness. Laid flat, breast and legs are a similar distance from the heat. The legs cook through before the breast dries out.

Why it matters

Cooking time drops considerably, by roughly a third (as a guide), and the skin crisps all over.

How it’s done

Sequence · Step 1 of 4
1234

Lay the chicken breast side down.

All steps as a list
  1. Lay the chicken breast side down.
  2. With poultry shears, cut along both sides of the backbone and remove it.
  3. Turn it over and press firmly on the breastbone with the heel of your hand until it lies flat.
  4. Pat the skin dry, salt and roast on a tray.

Rules of thumb

  1. Keep the backbone: it makes a good stock.
Related entries
Roast chickenEvenly cookedPoultry
Sources · 1
  • Serious Eats: Spatchcocked Chicken