“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:
- Place the whole chicken breast side down on a cutting board, with the tail towards you.
- 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.
- 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.
Try it. It’s really easy to do.