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Home / Ask Kary / Have you Ever Tried to Spatchcock a Chicken?

Have you Ever Tried to Spatchcock a Chicken?

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“Spatchcock” means to remove the backbone of a whole chicken (or any type of poultry) and then flatten it out, giving it an even thickness. It will cook quicker, giving you a moister chicken with crispier skin – what’s not to love?

To Spatchcock a Chicken:

  1. Place the whole chicken breast side down on a cutting board, with the tail towards you.
  2. Using sharp kitchen shears (scissors), cut along each side of the tail to remove the backbone. Or, stand the chicken tail side up and use a knife to cut out the backbone.
  3. Flip the chicken over and press down in the middle to flatten it.

A 3½ to 4 pound flattened chicken roasted at 425°F, will take about 45 minutes to fully cook. It’s done cooking when a thermometer inserted into the thickest part of the breast meat reaches 160°F, and 175°F when inserted into the thickest part of the thigh. Just remember to let it rest before you start carving.

You can also grill a spatchcocked chicken; just do so over indirect-medium heat to avoid flare-ups.

Roasted Spatchcock Chicken

Try it. It’s really easy to do.

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One comment

  1. Miss you on the show!!!