How to Spatchcock A Chicken
How to spatchcock (or butterfly) a whole chicken. This is the easiest, fastest, and most consistent way to roast a chicken! No trussing required. Once you've learned this simple method, use it for this simple spatchcock chicken recipe.
Ingredients
- 4-5 lb whole chicken, without giblets
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
Instructions
- Remove the chicken from its packaging and place on a large cutting board. Pat the chicken dry with paper towels, and place breast-side down on the board with the neck facing towards you.
- Using good-quality kitchen shears or poultry shears and holding the neck in one hand, cut along one side of the chicken spine, separating it from the ribs. Cut closely to the spine so that you do not remove any excess meat.
- Continue to cut about ¾ along the spine on one side, repeat on the other side of the spine. Hold the spine for leverage and continue cutting on both sides to remove it completely. If you are having difficulty, rotate the bird so that the tail faces you and cut from the opposite side. Reserve the spine for homemade chicken stock or a quick pan jus.
- Flip the chicken so that the breasts face upward and the chicken legs face outward on both sides. Using the palm of your hands, press along the breast bone with some force to flatten the chicken completely. The legs and breasts should be lay completely flat.
- Use in this spatchcock chicken recipe or this Middle Eastern roast chicken dish.
Tips for Success:
- If time allows, it is best to allow the chicken to rest at room temperature for at least 45 minutes before roasting – this will help yield crispier, more golden chicken skin. Avoid placing a chicken, cold from the fridge, straight into the oven, as the skin will have a tendency to steam, instead of crisp.
Serving: 1serving, Calories: 468kcal, Protein: 40g, Fat: 33g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 163mg, Sodium: 152mg, Potassium: 412mg, Vitamin A: 305IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 2mg