A spatchcock chicken is a poultry preparation in which the bird is butterflied and flattened out before cooking. This technique results in a shorter cooking time and even, consistent results. Spatchcocking can be done with either a raw or cooked bird.
There are a few different ways to spatchcock a chicken. The most common is to remove the backbone and breastbone, but some people also remove the legs. This results in a chicken that lies flat and can be cooked more evenly.
If you’re cooking a raw chicken, start by removing the giblets from the cavity. Then, use a sharp knife to cut along either side of the backbone. You can then remove the backbone completely or leave it attached at one end.
Next, open up the chicken so that it lies flat. Use your hands to separate the breastbone from the meat. You can then remove the breastbone completely or leave it attached at one end.
Finally, flatten out the chicken by pressing down on it with the palm of your hand. If you’re cooking raw chicken, make sure to cook it thoroughly before eating.
Spatchcock Chicken Recipe
- 1 (4-pound) whole chicken
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature
- 1 lemon, halved
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Preheat the oven to 425°F (220°C).
- Rinse the chicken inside and out with cold water.
- Pat the chicken dry with paper towels.
- Season the cavity of the chicken generously with salt and pepper.
- In a small bowl, combine the butter, lemon juice, garlic, thyme, salt, and pepper.
- Rub the butter mixture all over the outside of the chicken.
- Place the chicken in a roasting pan.
- Add the wine and chicken broth to the bottom of the pan.
- Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken from the oven and let rest for 10 minutes before carving.
- Serve with the pan juices.