How to Spatchcock a Chicken

Spatchcocking is a technique used to prepare a chicken for cooking.  In this technique the backbone or spine is removed from the neck therefore enabling the opening of the carcass and the flattening of the bird.

Spatchcocking makes it easier to reach all cavities when seasoning and the cooking time is shorter too.  Our instructions below outline this technique step-by-step.  Although a spatchcock is a baby chicken of around 4-6 weeks old weighing around 400 – 500 grams (1 pound) this technique can also be used on other poultry. 

Also read: How to debone a chicken

Spatchcocking versus butterflying

Butterflying means slicing a boneless chicken breast to ⅔ and opening it like an envelope, so the breast becomes thinner and requires less cooking time. Either buy chicken breasts or choose to debone a whole chicken yourself. In contrast, spatchcocking always means removing the spine of a whole chicken and flatting the bird with the remaining bones inside. 

Benefits of spatchcocking 

• Cooking time is significantly reduced for up to 25% of the regular time due to maximum exposure to the heat. 
• As a result of the maximum exposure, the skin becomes extremely crispy and perfectly golden brown.
• Easier seasoning of the poultry at the sides and cavities.
• No binding or twining required.  
• The chicken will cook evenly and stay juicy and moist.
• After cooking, it’s easier to carve and divide the chicken into parts. 
• The removed spine can be used to make a sauce, stock, or broth.

Tools needed to spatchcock a chicken

A chopping board and a good chef’s knife or sturdy kitchen shears are the only equipment required for this technique.

Method with a knife

• Remove the neck and tail if they are still attached. (the tail can also be removed later)
• Remove the wing tips.

• Turn the chicken breast face down to remove the spine or backbone.
• Spread the chicken and press hard to break the breastbone.

• Tuck in the legs by making an incision in the skin.
• Season and cook the spatchcocked chicken in the oven or on the barbecue. 

Method with kitchen shears

• After removing the neck and tail cut the wing tips.
• Turn the chicken breast face down to remove the spine or backbone.

• Spread the chicken and use a knife to break the breastbone.
• Tuck in the legs by making an incision in the skin.

• Season and cook the spatchcocked chicken in the oven or on the barbecue.