Table Talk » Have you ever spatchcocked a chicken?

Or maybe you call it butterflying a chicken. Either way, if you haven't done it, you'll be amazed at how easy it is to do and how quickly and evenly your chicken will cook. When you spatchcock (or butterfly) a chicken, you are removing the backbone and keel bone of the chicken so that it lays flat. Once spatchcocked, the chicken is perfect for quickly roasting or grilling.

Here's a video that shows you how to spatchcock a chicken. It's really easy. All you need is a pair of kitchen shears and your fingers. I use Chicago Cutlery Insignia Kitchen Shears.

Here's my spatchcocked chicken. I rubbed Herbes de Provence under and over the skin. You'll notice that my cutting board is sitting in a rimmed baking sheet. This is a trick that I use to contain the juices from chicken when I cut it. I do the same thing once the chicken is ready to carve.

spatchcocked chicken

Forty five minutes later, we had a beautiful and succulent chicken.

roasted spatchcocked chicken

Posted January 11, 2008 9:15 PM in Tips, Techniques & Tools

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1 Comment(s)

Lisa said… (on January 12, 2008 at 15:28 PM #)

Never done this but thanks for the tutorial video and photos! Looks delicious!

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