By now youve heard of spatchcocking. Maybe youve done it? Maybe youve only giggled at the word “spatchcock” and moved on with your life. To review, this is the process of taking out a chicken or turkey’s backbone so that the bird can lie flat. This lets the meat cook more evenly in less time.
Halving a chicken enables it to cook in even less time than the spatchcocked version. It also means that portioning meat at the end is a less messy chore, because youve already done a lot of the work.
From a practical cooking standpoint, a halved chicken is better too. “Its easier to fry,” says assistant food editor Kat Boytsova, a fan of easy-frying. Its easier to flip on a grill or in a pan on the stove too, as its smaller than a spatchcocked bird, which can be dangerously clumsy to flip, and quicker than chasing a chicken cut into 8 parts with a pair of tongs. I think the last and most important thing is that a chicken that has been cut in half looks more elegant than a chicken that has been spatchcocked, which can sometimes look a bit rough. I dont know, scandalous.
When you split a whole chicken in half, the meat cooks evenly, the skin gets crispy, and you can easily serve the chicken to your guests. It may seem hard at first, but it’s really quite easy to do with just a few simple steps. In this article, I’ll explain why halving a chicken can lead to better results and show you how to do it in your own kitchen.
The Benefits of Splitting a Chicken in Half
There are a few key benefits to splitting a chicken in half before cooking
Promotes Even Cooking
One of the biggest challenges when roasting a whole chicken is trying to get both the lean breast meat and the fattier thighs and legs to cook through at the same rate. The breast often ends up dry and overdone long before the thighs reach the proper internal temperature. Halving the chicken allows both sections to cook more evenly since the thigh and breast are no longer connected.
Yields Perfectly Crispy Skin
Getting crispy chicken skin when roasting a whole bird can be hit or miss. With the skin on just one side of each half, it gets direct exposure to the heat which helps it render out fat and crisp up beautifully. The skin also has more room to brown and blister without being tucked underneath.
Easy to Portion
Carving a whole roasted chicken at the table can be an awkward and messy endeavor. Pre-splitting the chicken allows you to simply cut each half into breast and leg/thigh pieces after cooking for easy serving. It also gives you the option of keeping halves intact for a stunning presentation.
Quicker Cooking Time
With the chicken splayed open in two halves, it cooks much faster than a whole bird. Less time in the oven means less opportunity for the meat to dry out.
Easier to Manage
A pan or grill can hold two smaller halves of a chicken instead of one big whole chicken. You don’t have to worry about the bird falling over when you move or flip it.
Step-by-Step Instructions for Splitting a Chicken
Before getting started, make sure you have a sharp chef’s knife and kitchen shears on hand. You’ll also need a cutting board that’s about double the width of the chicken so you have room to work. Now let’s go through the simple process:
1. Spatchcock the Chicken
Spatchcocking means removing the backbone so the chicken can lie flat. With the breast side down, use kitchen shears to cut along both sides of the backbone. Remove and discard the backbone or save it for making stock.
2. Flip and Crack the Breastbone
Turn the chicken over breast side up and use the heel of your hand to press down on the center of the breastbone until it cracks. This allows the chicken to flatten out completely.
3. Split the Skin
Visually divide the chicken in half lengthwise. Carefully use your chef’s knife to cut through only the skin along the middle split. This will help ensure the skin gets distributed evenly.
4. Halve the Chicken
Place your chef’s knife on the center line and press the blade through the chicken all the way to the cutting board. Use firm, even pressure to cut through the cartilage.
And that’s it! You now have two ready-to-cook chicken halves.
Cooking a Split Chicken
Once split, chickens can be cooked using almost any method including roasting, grilling, pan frying, or air frying. They take less time to cook than a whole bird so be sure to reduce oven temperatures and cook times accordingly.
A few cooking methods to try:
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Roast at a high temperature – Place the halves skin-side up on a rimmed baking sheet and roast at 450°F for 30-40 minutes until the thighs reach 165°F.
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Grill over direct heat – Oil the skin and grill skin-side down over direct medium heat for 6-8 minutes per side. Move to indirect heat to finish cooking if needed.
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For a pan fry, heat 1/4 inch of oil in a skillet over medium-high heat. Fry skin-side down for 8-10 minutes until deep golden brown. Flip and cook 2-3 more minutes.
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Air fry – Arrange halves skin-side up in an air fryer basket. Air fry at 400°F for about 25-30 minutes, flipping halfway.
The possibilities are endless! Feel free to rub the chicken halves with spices, coat with sauce, or just simply roast with olive oil and salt for delicious results every time.
Frequently Asked Questions About Splitting Chicken
If you’re new to halving chickens, chances are you have a few questions about the process. Here are some common FAQs:
What’s the best way to split a chicken in half?
The most foolproof method is to spatchcock the chicken first by removing the backbone. Then use a sharp chef’s knife to cut directly down the center of the breastbone and through the cartilage. Kitchen shears can be used too but may crush the bones rather than cutting cleanly.
What kind of knife should I use to split a chicken?
A heavy, sharp chef’s knife with an 8-inch or longer blade works best. The weight helps you cut cleanly through the cartilage in one motion. If you don’t have a suitable chef’s knife, kitchen shears are a good alternative.
Can I split a chicken without spatchcocking first?
It’s best to spatchcock the chicken first as this allows it to lie flat and makes it easier to split evenly down the middle. Removing the backbone also speeds up cooking. However, with a very sharp, heavy knife you can split a whole chicken without spatchcocking first.
Should I cut out the backbone before splitting?
Yes, you’ll get the best results by removing the backbone prior to splitting the chicken. Spatchcocking allows the chicken to lie perfectly flat so it can be divided into even halves.
How long does it take to roast a split chicken?
At a high temperature like 450°F, split chicken halves take 30-40 minutes to fully cook and get crispy skin. Whole chickens take almost twice as long. Reduce oven temperature and roast time compared to a whole bird.
Can I split a chicken ahead of time?
Absolutely! Split chickens can be covered and refrigerated for up to 24 hours before cooking. Just be sure to let the halves sit at room temperature for about 30 minutes before roasting or grilling to take the chill off.
Get Creative with Split Chicken Recipes
A split chicken lends itself well to all sorts of flavors. After cooking, try tossing the hot chicken halves in a flavorful sauce. Or stuff herbs, citrus slices, or aromatics inside the cavity before roasting. You can also coat the chicken with bold spices, herbs, or zesty rubs before cooking.
Here are just a few recipe ideas to spark your creativity:
- Chicken marinated in tandoori spices and greek yogurt
- Jamaican jerk chicken with mango salsa
- Chicken halves roasted with lemons, rosemary, and garlic
- Crispy Parmesan chicken with tomato cream sauce
- Mexican chili-lime chicken with avocado crema
- Chicken roasted with sausage, fennel, and orange
- Indian chicken tikka masala
- Chicken banh mi bowls with sriracha mayo
- BBQ chicken with tangy slaw
Don’t be afraid to experiment with globally-inspired flavors, marinades, spice blends, and sauces to take your split chicken halves to the next level.
Conclusion
Learning how to split a chicken in half unlocks a whole new realm of possibilities when cooking this versatile ingredient. With two easy steps—spatchcocking and halving—you can enjoy evenly cooked, juicy meat, insanely crispy skin, and perfect portions every time. While it may seem daunting if you’ve never done it before, have confidence in yourself and give this useful technique a try. Just remember to use a sharp, heavy knife and let those chickens split!
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Spatchcock the Chicken
Sorry, youre still going to have to spatchcock first. The easiest way is to grab a pair of sharp kitchen shears and cut down each side of the backbone. Remove the backbone and stash it in your freezer for stock-making, if youre into that sort of thing.
Flatten the Chicken
Once you’ve taken out the back bone, score the underside of the breast bone in the middle with a chefs knife. Then, turn the bird over. Using the heel of your hand, press down like youre giving the bird the Heimlich. Youll hear a snap and the bird will flatten beneath your barbaric weight. Your bird has been spatchcocked.