A faster way to roast a chicken than the conventional method
The spatchcock method of preparing a chicken means that the bird will cook quicker than simply placing the entire chicken in the oven. It will also not be as dry and it’s easier to season with herbs this way.
The following easy steps show how to spatchcock a chicken. A good pair of poultry shears or kitchen scissors is required for this.
How to Spatchcock a Chicken
1. Prep your chicken
Remove any neck parts and gizzards – these can be kept if you want to make homemade chicken stock for soups and other recipes. If not, discard them and place the chicken, breast-side down, on a cutting board.
2. Remove the backbone
Using either a pair of poultry shears or kitchen scissors for this step, cut along each side of the backbone from the tail to the neck. This can also be added to homemade chicken stock, if you plan on doing so, if not it can be discarded.
3. Flatten the chicken.
Flip the chicken over. Press down on the middle of the chicken until the bone cracks, which you’ll hear.
Your chicken is now ready for you to use. You can sprinkle with dried herbs and then place in the oven or on a barbeque, paying attention that it is thoroughly cooked.
Looking for a recipe now that you know how to spatchcock? Here’s one we made earlier: lemon and thyme spatchcock chicken.
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Can be found with gin or a pint in hand.
