Have you ever spatchcocked or butterflied a chicken?  It’s pretty simple, and it’s a great way to get your bird to cook quicker and more evenly. 

Start with the chickens back facing up on your cutting board.  Using a pair of sharp kitchen shears, (we have a pair of garden pruners just for kitchen use) cut along both sides of the spine to remove it, or cut just one side and leave the backbone attached to the bird. (I use the spine to make bone broth)

Now turn your bird over and open it up onto the cutting board.  Press firmly on the breast bone to flatten the chicken.  Sometimes, if the breastbone is difficult to break, I will use a sharp knife to put a slit in the center of it, on the underside of the bird.

It is now ready to be seasoned, and cooked breast side up, in the oven or on the grill.   Happy spatchcocking! 

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