This week I’m going to show you the basics for how to spatchcock a chicken. It may seem intimidating, but as you’ll see, it’s really simple. Later this week, I’ll share a recipe for how to use your spatchcock chicken.

What is Spatchcock Chicken?

Spatchcock literally means to remove the backbone from a chicken or turkey before cooking. This allows the meat to sit flat on the grill or in your pan and cuts down on the cooking time. It also allows for the skin to cook more evenly. AKA more crispier chicken skin. Soggy chicken skin is just sad 🙁

How To:

The key to making Spatchcock chicken is to have a very sharp kitchen knife or cooking shears. Shears are easier and likely the safest options. This makes the whole process much easier. If you’re using a knife, I recommend using a small knife with a serrated edge. I find it helps cut through the bone easier.

Step 1: Lie the chicken on the cutting board beast side down and find the backbone.

Step 2: Begin cutting the chicken down the backbone on each side. Try to stay close to the backbone, so you’re not removing the meat as you cut. {Save the backbone for bone broth. Recipe coming soon 😊}

Step 3: Make a slit in the bone between the breast on the cavity side of the chicken.  Flip the chicken over, breast side up, and take your hand and press the center of the breast to break the breastbone. This will help the chicken lay flat.

Step 4: Tuck the tips of the wings under to prevent burning.

Step 5: Season and cook as desired.

This is great for easy weeknight meal prep. I always like to make 2 chickens at the same time. They’re great in the oven, grilled, or smoked. You can then use the chicken for quick and easy recipes throughout the week.

I’ll be back Thursday for a quick recipe idea for the spatchcock chicken 😊 {My first recipe on the new site!}