How to Spatchcock a Chicken

A spatchcock chicken is a whole chicken which has had its back bone removed, so that you can open it up and lay it out flat. Sometimes it is referred to as a butterflied chicken. Preparing a chicken in this way, reduces the cooking time by almost half and allows for a greater variety of cooking methods, such as frying, grilling and barbecuing as well as traditional roasting.

The meat is still cooked on the bone, so you are not losing any delicious flavours. The speedier cooking, is not only convenient, it ensures your chicken does not lose moisture during cooking and is always tender and juicy.

Your butcher will more than likely do this for you if you ask them, but if you are buying your chicken in a supermarket, a spatchcock chicken may cost you more than a standard whole chicken. It is so ridiculously easy to do at home and takes only a few minutes.

How to Spatchcock a Chicken:

Lay the chicken on a work surface breast side down.
Hold the parsons nose in one hand and, using a pair of sturdy scissors or poultry shears, cut along the side of the backbone as close to the one as possible.
When you have finished cutting down one side of the bone, turn the chicken around and cut down the other side of the back bone, to remove it completely.
Flatten out the chicken and then turn it over. Place your hand on the chicken breasts and press down to flatten the chicken.
Remove the wing tips by stretching out the wings and cutting the tips off from the first joint.
Your chicken is now ready to prepare and cook