How to Spatchcock a Chicken

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By Julie McMurchie
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Spatchcock is a term that means "to butterfly". It is a method of preparing whole chickens to roast or grill by removing the backbone. A spatchcocked chicken will cook faster, and is easier to grill than whole chickens that tend to brown before being fully cooked.

Difficulty: Easy

Instructions

Things You'll Need:

Whole chicken
Sharp kitchen shears

Step 1

Pat a whole, clean chicken dry with a paper towel. Turn the chicken breast side down on a cutting board.
Step 2

Using very sharp kitchen shears, begin at the tail end and start cutting along one side of the backbone. Cut along the entire backbone and through the neck end. Repeat the process on the other side of the backbone. Be extremely careful. Kitchen shears will cut through bone, chicken and human alike. Keep your fingers out of the way.
Step 3

Pull each side of the chicken to open. Turn the chicken over and lay each side flat, so that it resembles a butterfly.
Step 4

To grill a spatchcocked chicken, rub both sides with oil and seasonings. Place on the grill, skin side up over indirect heat, close the lid and allow to roast. (See "How to Grill Chicken to Perfection" under resources.) When the chicken is nearly cooked, place it skin side down over direct heat to finish browning and produce grill marks. Remove from heat and allow to stand for 10 minutes before cutting and serving.
Step 5

To roast a spatchcocked chicken, rub both sides with oil and seasonings. Place skin side up on a rack and roast at 350 degrees F until internal temperature reaches 175 degrees. Remove from oven, tent with foil and let stand until internal temperature reaches 180 degrees. Carve and serve.