Learn all about how to spatchcock a chicken with this tutorial. It’s a great way to get a nice even heat on your bird without drying it out. Whether you’re doing a smoked chicken, grilled chicken, or cooking it in the oven, learn how easy it is with step by step instructions, photos, and a video to walk you through.
I discovered the magic of spatchcocking several years ago by learning how to spatchcock a turkey. I’ve done a spatchcock smoked turkey recipe for Thanksgiving for several years now and it always turns out great, so I had to try it on a chicken.
It may seem intimidating at first, but I’m going to walk you through step by step of how to do it. By the end you’ll have a lovely flat chicken ready to head into the oven – or the grill!
And if you need a recipe to cook your chicken, I’m going to recommend my spatchcock smoked chicken recipe. That’s my favorite way to cook a spatchcock chicken (and what is pictured above), and it comes out perfect every time.
Now onto the instructions!
HOW TO SPATCHCOCK A CHICKEN
STEP 1: REMOVE THE INNARDS
Whole chickens typically come with the neck and several organs inside them, which are often in a paper bag. Take out a large cutting board and meat shears (you’ll use those in the next step).
Lay the chicken with the back down and the breasts up. Remove the innards and set them aside (these can be thrown away or save them in the freezer to make broth with).
If there is a plastic handle or twine wrapping the chicken, remove that as well.
STEP 2: CUT OUT THE BACKBONE
Turn the chicken breast-side down so that the backbone is facing up. You can have either the head or tail end of the chicken facing you – it doesn’t matter which. Use your hands to identify where the backbone is.
Take the meat shears and start cutting to the side of the backbone (the picture is shown cutting to the right of the backbone). You will be cutting through some bones so expect some resistance but you will be able to keep cutting.
Make an incision all the way down until you finish cutting through the first side (all the way to the other end of the chicken).
Next do the same thing on the other side of the backbone, cutting all the way down and through the other end of the chicken.
Lift the backbone out and set aside. You can freeze it in a plastic bag with the other discarded pieces to make stock.
STEP 3: FLATTEN THE CHICKEN
Push the two sides of the chicken apart a bit with your hands to help it flatten. Then flip it over so the inside of the chicken is laying flat on the cutting board. Put your hands on top of the bird and push down to flatten it more. You may hear some of the bones or cartilage break, which is fine.
That’s it – you now have a spatchcocked chicken!
FAQ
You may have a couple of questions about how to spatchcock a chicken – let’s get to those now.
What is a spatchcock chicken?
A spatchcock chicken is one that’s had it’s backbone removed so that it can lie flat.
Why do you spatchcock a chicken?
The purpose of spatchcocking a chicken is so that it cooks both faster and more evenly.
Does spatchcock chicken cook quicker?
Typically, yes! If you smoke a chicken the times are about the same, but most other cooking methods are faster with a spatchcocked chicken.
RECIPE TIPS
- Make sure your meat shears are sharp! You will be cutting through bone, which requires a very sharp edge. These are the meat shears we use, and we like them because they separate for easy sharpening (and cleaning).
- Spatchcock your chicken on a large surface that won’t slide around as you’re cutting. You can either cut it directly on a countertop (if you don’t mind disinfecting once you’re done), or on a large cutting board. We use a large grooved cutting board and put a silicone sheet underneath to keep it from sliding around.
- It’s best if your chicken is completely thawed before trying to spatchcock it. You can try and spatchcock when it’s still slightly frozen in the middle, but it will be more difficult and might require a pair of really strong hands (and shears) to cut through the frozen parts of the carcass.
PIN THIS HOW TO SPATCHCOCK A CHICKEN POST FOR LATER!
IF YOU NEED MORE HELP WITH A BIRD (CHICKEN OR TURKEY), TAKE A LOOK AT THESE POSTS:
- How to Make Turkey Stock (Whole30, Paleo, GF)
- How to Dry Brine a Turkey
- Smoked Spatchcock Chicken (Whole30, Paleo, GF)
- Smoked Turkey Recipe (Whole30, Paleo, GF)
- Internal Temperature for Meats
- How to Use a Meat Thermometer
OR IF YOU’RE LOOKING FOR SIDES TO GO WITH CHICKEN, CHECK THESE OUT:
- Sautéed Green Beans with Shallots (Whole30, Paleo, GF)
- Maple Roasted Brussels Sprouts (Paleo, GF)
- Corn Avocado Tomato Salad (GF)
- Pineapple Coleslaw (Whole30, Paleo, GF)
- Easy Grilled Zucchini (Whole30, Paleo, GF)
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
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How To Spatchcock A Chicken
Equipment
- Scissors
Ingredients
- 1 whole chicken raw and defrosted
Instructions
- Whole chickens typically come with the neck and several organs inside them, which are often in a paper bag. Take out a large cutting board and meat shears (you’ll use those in the next step).
- Lay the chicken with the back down and the breasts up. Remove the innards and set them aside (these can be thrown away or save them in the freezer to make broth with). If there is a plastic handle or twine wrapping the chicken, remove that as well.
- Turn the chicken breast-side down so that the backbone is facing up. You can have either the head or tail end of the chicken facing you – it doesn’t matter which. Use your hands to identify where the backbone is.
- Take the meat shears and start cutting to the side of the backbone (the picture is shown cutting to the right of the backbone). You will be cutting through some bones so expect some resistance but you will be able to keep cutting.
- Make an incision all the way down until you finish cutting through the first side (all the way to the other end of the chicken). Next do the same thing on the other side of the backbone, cutting all the way down and through the other end of the chicken. Lift the backbone out and set aside. You can freeze it in a plastic bag with the other discarded pieces to make stock.
- Push the two sides of the chicken apart a bit with your hands to help it flatten. Then flip it over so the inside of the chicken is laying flat on the cutting board. Put your hands on top of the bird and push down to flatten it more. You may hear some of the bones or cartilage break, which is fine. And that’s it!
Notes
- Make sure your meat shears are sharp! You will be cutting through bone, which requires a very sharp edge.
- Spatchcock your chicken on a large surface that won’t slide around as you’re cutting. You can either cut it directly on a countertop (if you don’t mind disinfecting once you’re done), or on a large cutting board. We use a large grooved cutting board and put a silicone sheet underneath to keep it from sliding around.
- It’s best if your chicken is completely thawed before trying to spatchcock it. You can try and spatchcock when it’s still slightly frozen in the middle, but it will be more difficult and might require a pair of really strong hands (and shears) to cut through the frozen parts of the carcass.
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