By Spatchcock cutting a whole chicken or turkey, you’re setting yourself up for success. You’ll end up with an evenly cooked bird that’s done way faster than leaving it whole. And because it’s butterflied, you’ll have even seasoning, thus making it more flavorful!
Watch the video below for a full walk-through!
Why You Should Spatchcock Poultry
Don’t get me wrong, folks. I love a traditional whole roasted turkey or chicken. Especially if I’m stuffing it, those take way longer to cook than spatchcock cutting.
Not only will it cook faster, but your bird will cook evenly and faster, and you will render a crisper skin. Plus, you’ll have even seasoning, thus creating a more flavorful bird!
Let me show you how incredibly easy it can be with the right tools! Watch the video below for a full walk-through!
TKW Family Love
I have always been so scared and intimidated to do this. I can’t believe how easy it is! I’m buying a chicken today to make in the oven.
Thank you SO MUCH Lori for taking the time to create a video and talk me/us through it! You’re the best!
Tools Needed to Spatchcock a Chicken
You only need a few things – gloves, if you don’t like touching raw meat, a non-wood cutting board, and poultry shears. No, not kitchen shears, but actual poultry shears that are curved.
Chef Lori’s #1 Tip for Spatchcock Poultry
- Do NOT use kitchen shears (the ones that come in your knife set) or regular scissors.
- You NEED to use Poultry Shears.
How to Spatchcock Poultry
If you’re unsure where to start, look at how I created two small slits down each side of the backbone. Use those as a guide. You don’t have to cut through with the knife; that’s why we use the Poultry Shears.
- Using a sharp knife, find the backbone and create a slit on each side. This will be your guideline for the Poultry Shears.
- Take the Poultry Shears and start cutting along the slit staying as close to the backbone as possible. If you find it too challenging to cut with one hand, use both hands on the poultry shears and continue to cut through the bones and cartilage.
- If you find it too tough to cut all the way through, turn the bird 180 degrees and start cutting at the other end of the guidelines.
- The backbone should come out easily then. *(see tip below)
Poultry Scraps
Save the backbone and any scraps you cut from the poultry in a plastic bag. Put the bag in the freezer, and use it to make homemade stock.
Do the same thing when you cut up veggies. I pop all of those scraps into my “stock freezer bag”.
How to Flatten Spatchcock Chicken
- Once the backbone is removed, flip the chicken over (skin-side up) and spread it out.
- Place your hands directly on the breasts, towards the middle, and press down until you feel a pop or crack.
- *To get it even flatter, while it’s still facing, backbone-side up, cut two small slits on either side of the breast bones before “cracking” the chicken. You can make a notch in the white cartilage part of the breastbone by the neck. You can go even further by creating a slit on each side of the breastbone and pop that out to have the bird be flatter.
- At this point, prepare your bird for smoking, roasting, or grilling.
Spatchcock FAQs
- What is Spatchcocking? As shown above, it’s a way to flatten poultry to allow for a faster and more even cook. Some folks also call it “butterflying” as the bird opens up like a butterfly with its wings.
- Can I Spatchcock a Turkey? Absolutely! It’s one of my favorite ways to make a turkey! Check out these two recipes:
- Will a Spatchcocked Chicken Cook Faster? Absolutely! It’ll have a more even cook (meaning the white meat won’t be dried out while waiting for the dark meat to get to temp).
Here’s what I used:
Recommended Products
How to Spatchcock a Chicken
By Spatchcock cutting a whole chicken or turkey, you’re setting yourself up for success. You’ll end up with an evenly cooked bird that’s done way faster than leaving it whole. And because it’s butterflied, you’ll have even seasoning thus making it more flavorful!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 whole bird (~4-6)
- Category: how to spatchcock a chicken, how to spatchcock a turkey, kitchen tips, making chicken, making turkey, spatchcock, whole chicken, whole turkey
- Method: poultry shears
- Cuisine: how to spatchcock a chicken, how to spatchcock a turkey, kitchen tips, making chicken, making turkey, spatchcock, whole chicken, whole turkey
Instructions
-
Using a sharp knife, find the backbone and create a slit on each side. This will be your guideline for the Poultry Shears.
-
Take the Poultry Shears and start cutting along the slit staying as close to the backbone as possible. If you find it too challenging to cut with one hand, use both hands on the poultry shears and continue to cut through the bones and cartilage.
-
If you find it too challenging to cut all the way through, turn the bird 180 degrees and start cutting at the other end of the guidelines. The backbone should come out easily then.
-
Once the backbone is removed, flip the chicken over (skin-side up) and spread it out.
-
Place your hands directly on the breasts, towards the middle, and press down until you feel a pop or crack*.
-
*To get it even flatter, while it’s still facing, backbone-side up, cut two small slits on either side of the breast bones before “cracking” the chicken. You can make a notch in the white cartilage part of the breastbone by the neck. You can go even further by creating a slit on each side of the breastbone and pop that out to have the bird be flatter.
-
At this point, prepare your bird for smoking, roasting, or grilling.
Notes
*Nutrition based on a 5-pound chicken
Leave a Reply