How to Spatchcock a Chicken

Sarah Carey from Everyday Food shows us in this short 3 minute video how easy it is to spatchcock a chicken.

There's nothing intimidating about spatchcocking a chicken, I did it with this four pound chicken and it took me about a minute.  I always put poultry on my marble cutting board, it's easy to clean and disinfect.  A sharp scissors makes the job go fast and easy.

• With the back side up, begin cutting alongside the backbone.
• Cut on both sides and remove backbone.
• Open the chicken like you're opening a book.
• Turn the chicken over so the breast side is up then press on it to flatten.  You'll probably hear the breastbone crack.
• Transfer to a shallow roasting pan.

Photos by Candy Dorsey

Simply place the chicken skin side up in a shallow pan, roast at 450 F for about 35 minutes. As you can see, I sliced a lemon and put some of the slices under the chicken and the rest on top with a few fresh mint leaves, coarsely chopped.

Let your imagination take over as far as seasoning goes. You can use BBQ sauce, fresh rosemary, Italian seasoning, adobo or spread orange marmalade on the chicken with a drizzle of honey. The possibilities are endless with a little imagination.

Different motifs for any occasion.  

• Lenox, always a classic
• Stainless steel in assorted sizes
• Tequila Sunrise for a Southwestern style

I like to use a non-porous cutting board for poultry like this marble one, and a good kitchen shears will easily cut through the skin and bone of a raw chicken.