Spatchcocking a chicken might sound complicated, but it’s simpler than you think and promises to add a faster way of cooking a whole chicken to your kitchen skill set. Spatchcocking entails removing the backbone so that you can flatten the chicken out. Once flattened in this way, it takes less time to cook, is much easier to marinade, and can be cooked in a variety of ways: roasted or cooked on the barbecue, under the grill, or in a griddle pan.
Follow this guide, then follow our chicken recipes to fast-track your Sunday roast or BBQ feast.
How to spatchcock a chicken
1. Place the chicken on a board, breast-side down, with the legs facing towards you.
2. Run your finger along the back of the chicken so you can feel the backbone, then use sharp kitchen shears or scissors to cut right along one side of the bone, through the ribs. Or use a sharp knife.
3. Repeat step 2 along the other side of the backbone.
4. Lift out the backbone and discard (or save for making chicken stock).
5. Open out the chicken and turn it over.
6. Now press down firmly with the heel of your hand so that it opens out and the meat is all one thickness. You’ll hear a crack and you’re good to go.
What tools do you need to spatchcock a chicken?
You need sharp, heavy-duty scissors like kitchen shears or poultry sheers. in order to spatchcock a chicken.
Can you spatchcock a chicken with a knife?
Yes, you can use a large, sharp knife to spatchcock a chicken. Place the tip of the knife on one side of the backbone in the middle of the chicken, press it down, then firmly bring the knife down along one side of the spine in one movement so you cut all the way through. Turn the bird around and repeat so you have cut all the way down one side of the backbone. Repeat on the other side.
Spatchcocked chicken cooking times
Spatchcocked chicken usually takes 40-60 minutes to cook in the oven at 180ºC/350ºF/gas mark 4, but this can vary depending on the recipe. Always ensure that the chicken is cooked through.
Can you barbecue a spatchcocked chicken?
Yes, you can grill spatchcocked chicken on the barbecue, with the flat shape helping to achieve an even finish on the bird. Follow this delicious recipe for Grilled Spatchcocked Chicken with Green Sauce (Pollo alla Brace con Salsa Verde) if you’re looking for inspiration this barbecue season.
Why spatchcock a chicken?
If you’re cooking a whole chicken, spatchcocking reduces the total cooking time by up to half. It also helps everything cook more evenly, resulting in juicy, tender meat and crispy skin all round.
