Learn How to Spatchcock a Chicken like a pro in 4 simple steps! This method is the best way to get perfect, juicy roasted chicken every time!.
I thought that Sunday dinner was the only time to eat a whole roasted chicken until I learned how to spatchcock one.
This is one of the best cooking techniques, and it’s made it possible to prepare roasted chicken on the busiest weeknights.
This Roasted Spatchcock Chicken is one of my family’s favorite dinners, and I love that it’s a complete meal in just one pot!.
If you like a more classic presentation, be sure to check out my lemon garlic roasted chicken!
Spatchcocking a chicken is exactly the same thing as butterflying a chicken, but with a name that is way more fun to say! Either way, this simply means cutting out the chicken’s backbone and pressing the bird flat so that it cooks in a single layer
This old-fashioned technique has been around for ages and goes by many names, but “spatchcocking” seems to be the trendy modern term for it. Let’s explore the origins of this quirky culinary word and the benefits of spatchcocking your next chicken, turkey, or game hen.
The Colorful History Behind the Term “Spatchcocking”
Spatchcocking has been done for hundreds of years in cuisines from Italy to Morocco, but no one is sure where the name came from.
Some etymologists believe “spatchcock” evolved from the Irish and English words “spitchcock” or “spitchcockeel” referring to a type of grilled freshwater eel. Over time the technique of splitting and flattening poultry came to be called by the same name.
Some say it comes from the Middle English word “spet,” which meant a spear or spit for cooking over an open fire. No matter where it came from, the word “spatchcock” was first used in English cookbooks in the 1600s to describe how to cook birds.
How to Spatchcock a Chicken for Perfectly Even Cooking
It works great for any small bird, but most people choose chicken when they spatchcock. Here’s a quick step-by-step:
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Place the chicken breast-side down on a cutting board. Using sturdy kitchen shears, cut straight down along both sides of the backbone from tail to neck.
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Remove and discard the backbone. Turn the chicken breast-side up and press firmly with both hands to completely flatten it. You may hear some cracking as the breastbone separates – don’t worry, this is normal!
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If desired, use a sharp paring knife to remove the wing tips and any excess skin or fat. Rinse the spatchcocked chicken and pat it dry. Season as desired.
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Fry on a sheet pan at 450°F for 30 to 40 minutes, or until the juices run clear and a meat thermometer stuck in the middle of a thigh reads 165°F. Let rest 5 minutes before slicing and serving.
And that’s all there is to it! The bird cooks much faster and more evenly, making for incredibly juicy, tender meat.
Why Spatchcocking Rocks
Flattening poultry before cooking offers some key advantages:
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Cooks faster – With a thinner profile, the meat cooks through more quickly. A spatchcocked chicken may roast in just 45 minutes, versus over an hour for an intact bird.
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Crispier skin – The flattened shape allows for maximum skin exposure to hot oven air, yielding an uber-crisp exterior. Yum!
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Better seasoning – Spices and sauces coat and penetrate the meat more thoroughly when it’s butterflied open.
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Easier to carve – With the backbone removed and breastbone spread, spatchcocked poultry is a cinch to carve at the table.
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Hard to mess up – Achieving moist, evenly-cooked meat is nearly foolproof with this method. No more dry breasts or underdone legs!
Spatchcock All Your Favorite Birds
While chicken may be the poster child for spatchcocking, it works wonders for other birds too:
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Turkey – Spatchcocking makes roasting a turkey a breeze. Cooks in about 2 hours for a 12-14 pounder. Go big for Thanksgiving!
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Duck or goose – Get crispy skin on waterfowl without overcooking the delicate meat.
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Cornish game hens – These little guys cook in just 30-40 minutes when spatchcocked.
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Quail – Quickly grill flattened, boneless quail with a flavorful dry rub.
So next time you’re cooking bird, embrace the silliness of “spatchcock” and flatten that fowl for fabulous results! It’s one of the simplest tricks for phenomenal poultry year-round.
How to carve a spatchcock chicken
It’s even easier to carve a spatchcock chicken because it’s on a flat surface.
Pro tip: Always allow the chicken to rest for at least 15 minutes before carving to allow the juices to redistribute.
See the diagram and easy instructions below:
- To get rid of the thigh/leg part, cut through the joints between the thighs and breasts.
- To separate them, cut through the joints that connect the thigh to the drumstick.
- To get the wings off, cut through the joints between the wings and the breast.
- To take the breasts out, cut them down the middle and then cut along the breast bone on both sides with a sharp dinner knife.
Spatchcock chicken is simply butterflied chicken. The chicken’s backbone is taken out and it is roasted, smoked, or grilled flattened. This makes the chicken cook more evenly and get ready faster.
For even cooking, put the scratchcock chicken on a flat surface. This way, the breast and thigh meat are both done at the same time. The chicken also cooks 25% faster when butterflied, and because it’s on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.
Spatchcock chicken may be roasted, smoked or grilled. A 4 lb. If you roast or grill chicken at 400 degrees for an hour, it’s usually done. If you smoke it at 225 to 275 degrees, it takes 3 to 4 hours.
A chicken that weighs between 4 – 4.5 pounds will cook in about one hour in a 400 degree oven. For smaller chickens, begin checking for doneness after 45 minutes.
Serve spatchcock chicken with mashed potatoes, gravy, stuffing, roasted vegetables, sautéed greens, cornbread or rolls.
- The nutrition facts will change based on the type of chicken eaten.
- Pro tip: Reserve the backbone and carcass for chicken stock!
- A chicken that weighs between 4 – 4. Five pounds will take about an hour to cook in a 400κ oven. For smaller chickens, begin checking for doneness after 45 minutes.
- You can keep scratchcock chicken in the fridge for three to five days.
- You can use jerk seasoning, BBQ chicken rub, or your favorite seasoning to change up this recipe.
Prep and cook the chicken
5. Preheat the oven to 400 degrees. Place the olive oil, smoked paprika, garlic powder, salt and pepper in a small bowl and stir to combine.
6. Place the chicken on a large rimmed baking sheet and rub the olive oil mixture evenly over the chicken.
7. Bake for one hour, until golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees or the breast registers 160-165. Cover the chicken loosely with foil and allow to rest for 10-15 minutes.
How to spatchcock a chicken
FAQ
What is the difference between spatchcocking and butterflying?
While often used interchangeably, “spatchcocking” and “butterflying” refer to similar techniques, but spatchcocking is specifically for preparing a whole bird, like a chicken or turkey, while butterflying can be applied to various cuts of meat or poultry.
Is spatchcocking a chicken better?
Spatchcocking cuts in half the time it takes to cook a bird while keeping the meat on the bone and keeping its flavor. It also lets the marinade stick to more skin, which makes the skin crispier (no soggy skin here), and it helps the meat cook more evenly.