What is Spatchcocking a Chicken? A Complete Guide

When you “spatchcock” a chicken, you take out the backbone and flatten the bird out before cooking it. This allows the chicken to cook faster and more evenly. Spatchcocking, which is also known as butterflying, is a great way to grill or broil chicken.

What Does Spatchcock Mean?

The origins of the term “spatchcock” are uncertain but it likely derives from the phrase “dispatch the cock” This refers to preparing the chicken for roasting by removing the backbone and flattening it

The phrase “alla diavola,” which means “in the style of the devil,” may also have something to do with it. ” When flattened, the chicken supposedly resembles the devil’s face.

Why Spatchcock a Chicken?

There are several good reasons to spatchcock a chicken before cooking

• The chicken cooks more evenly because it can lie flat. The breasts of a whole chicken cook faster than the thighs. Spatchcocking puts them at the same level.

• Removing the backbone also speeds up overall cooking time. A spatchcocked chicken cooks in about half the time of a whole chicken.

• The increased surface area crisps up the skin nicely.

• It’s easier to season a spatchcocked bird. Spices and herbs can be rubbed directly onto the meat.

• Presentation is easier without the backbone getting in the way during carving.

How to Spatchcock a Chicken

Butterflying a chicken is simple to do:

1. Place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along both sides of the backbone to remove it.

2. Flip the chicken over and press down firmly on the breastbone until it flattens out. You may feel the wishbone crack.

3. Optionally, you can also remove the wishbone for an even flatter shape.

4. Tuck the wing tips under the bird to prevent them from burning.

5. Season the chicken as desired. It’s now ready for grilling, broiling, or roasting.

Spatchcocked chicken

Spatchcocked Chicken. Image credit: Vicky Wasik

How to Roast a Spatchcocked Chicken

Roasting a spatchcocked chicken in the oven is easy:

• Preheat oven to 450°F. Place chicken skin-side up on a baking sheet.

• Rub skin with oil or butter to keep it moist. Season with salt, pepper, and any other spices desired.

• Roast for 30-45 minutes until the thickest part of the breast reaches 150°F and the thighs reach 175°F.

• Let rest 5 minutes before carving and serving. The juices will redistribute through the meat.

There is no over- or under-done meat because the white and dark meat finish cooking at the same time when you butterfly.

Grilling a Spatchcock Chicken

A spatchcocked bird also grills up nicely:

• Prepare the grill for medium-high heat. Oil the grill grates.

• Place the chicken skin-side down. Grill for 15 minutes until skin is browned.

• Flip and grill 15 minutes more until cooked through.

• Move to indirect heat if areas are browning too fast.

• Brush with sauce in the last 5 minutes if desired.

The increased surface area sears beautifully on the grill. Just watch that thinner areas like the breast or wings don’t burn.

Make Stock from the Backbone

Don’t discard the backbone after spatchcocking the chicken! Simmer it in water with some vegetables to make a tasty homemade chicken stock.

• Add backbone, onions, carrots, and celery to a pot. Cover with water.

• Simmer for 1-2 hours then strain out the solids.

• Use the stock for soups, stews, or sauces. Freeze extras for later use.

This utilizes the whole bird and adds extra flavor to other dishes.

Get Perfectly Cooked Chicken Every Time

Spatchcocking solves the common problem of overcooking the breast before the thighs are done. By removing the backbone and flattening the bird, it cooks faster and more evenly. Crispy skin and moist meat are easy to achieve. Next time you roast or grill chicken, try butterflying it first for delicious results!