Spatchcock
To spatchcock a bird is to cut out its backbone and press it flat, so a whole chicken or turkey roasts or grills faster and more evenly, with crisp skin.
Also called Spatchcocked, Butterflied chicken, Flattened chicken.
To spatchcock means to remove the backbone of a whole bird and press it open so it lies flat. It is a form of butterflying for poultry. A flat bird cooks faster and more evenly than a round one, and all of its skin faces the heat.
How to do it
- Pat the bird dry. Place it breast side down on a board, with the legs toward you.
- With sturdy poultry shears, cut along one side of the backbone from the tail to the neck.
- Cut along the other side and lift out the backbone. Save it for stock.
- Turn the bird over, breast side up, and spread the legs out.
- Press down firmly on the breastbone with the heel of your hand until you feel it crack and the bird lies flat.
- Tuck the wing tips behind the breast so they do not burn.
- Season well. For crisp skin, dry-brine it uncovered in the fridge for a few hours or overnight.
How to tell it is done
A 1.5 to 2 kg (3 1/2 to 4 1/2 lb) chicken takes about 40 to 50 minutes at 220°C (425°F). Check the internal temperature in the thickest part of the thigh, away from the bone. It should reach 74°C (165°F).
Why it works
In a whole, round bird, the breast sits higher and cooks faster than the legs, so the breast dries out while you wait for the thighs. Flat, the thighs and breast are at the same level and the same distance from the heat. The bird is thinner, so it also cooks faster than a whole one of the same weight.
Common mistakes
- Using a knife instead of shears. Cutting through the rib bones with a knife is hard and slips easily.
- Not pressing hard enough. If the bird stays curved, it cooks unevenly.
- Roasting it in a pan that is too small, so it steams in its own juices. Use a large sheet pan or a rack.
- Forgetting to rest it. Let it sit 10 minutes before carving.
In recipes
"Spatchcocked chicken" and "butterflied chicken" usually mean the same thing. The method suits roasting, and it is the easiest way to grill a whole bird.
Related terms
- ButterflyTo butterfly is to slice a thick piece of meat, fish or shrimp almost in half and open it like a book, so it is thinner and cooks fast and evenly.
- RoastRoasting cooks meat or vegetables uncovered in a hot oven, so dry heat browns the outside and concentrates flavor while the inside cooks through.
- GrillGrilling cooks food on a grate over direct, high heat from charcoal, gas or wood. It gives a browned, smoky crust and those dark stripes in minutes.
- Dry brineTo dry brine is to salt meat ahead of time and leave it uncovered in the fridge. It seasons deeply, keeps meat juicy and gives crisp skin, with no bucket.
- Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.