What does spatchcocking mean?
If the word “spatchcock” isn’t ringing any bells, butterflied chicken or a chicken “flattie” might. Essentially, spatchcocking refers to a method of preparing chicken in which the backbone is removed to flatten the chicken out.
Why spatchcock a chicken?
If you’ve ever roasted a chicken, you’ll know that it can take a while to cook. Added to this, you’ve got to make sure you get the timing right to ensure the thighs are cooked while preventing the breasts from drying out. Spatchcocking does away with all these woes as flattening the chicken means it will cook more evenly, and quicker than a whole bird.
Tips for spatchcocking a chicken
Prep your chicken before spatchcocking by removing any giblets or the neck, if they are included. Pop them into the freezer and use them to make stocks, soups or gravies. Similarly, once you remove the backbone, keep this for stock too. In terms of equipment, you don’t need anything specific – a good pair of sharp kitchen scissors will do the trick.
Find some of our favourite recipes using spatchcocked chicken here, as well as our step-by-step guide to spatchcocking a chicken below.