How to Spatchco*ck (2024)

FAQs

What are the downsides of spatchco*cking? ›

But it can also be problematic. It takes up space in the oven, for one thing. Doesn't that bird know you have green bean casserole, sweet potatoes, and rolls waiting in line? Plus it is often overcooked, and half the skin—which we want ultra crisp—is soaked and squidgy at the bottom of the bird.

From the Urban Dictionary: Spatchco*ck…the act of striking a male in the genitals with a spatula.

Flip the whole chicken over and turn OFF the middle burner so that the chicken is now in indirect heat. Cook it with the lid closed for 45 minutes to an hour until a meat thermometer reads 165 degrees F. Rest & serve. Once the chicken is done, let it rest for about 20 minutes before cutting into it and serving it up.

I recommend brining your chicken before you spatchco*ck it. Coat your chicken in garlic and herb butter, then bake it breast side up until golden brown and cooked through. Use a probe thermometer to make sure you've reached the correct internal temperature. Let the chicken rest for a few minutes, then carve and serve.

After butterflying, you can cook the chicken however you like, or follow the roasting directions below. As for that backbone, stash it in the freezer to use in a future batch of stock.

Not only does spatchco*cking produce a roast chicken in at least 15 minutes less than the time required to prepare an intact roasted bird, but it also results in a more perfectly cooked dish.

Poultry is often butterflied. Butterflying makes poultry easier to grill or pan-broil. The more specific term spatchco*cking refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird. Removing the sternum allows the bird to be flattened more fully.

I know the minute you saw the word “Spatchco*ck” some of you thought I made it up but here is what Wikipedia has to say about it. (“Spatchco*ck” is also the traditional word for the French term “poussin”, a juvenile chicken.

"Spatchco*ck" is the traditional English word for a juvenile chicken, what the French would call a "poussin". Spatchco*cks or poussins were generally "butterflied" to allow for faster cooking, hence in modern english the term refers to both the bird and the manner of cooking.

Why should I spatchco*ck my turkey? While it is a little extra butchery work, spatchco*cking a turkey helps it cook more evenly and quickly. Additionally, this method exposes all the skin at the same time, so you end up with a perfectly crispy skin and juicy meat.

Can you spatchco*ck without scissors? ›

Can you spatchco*ck a chicken with a knife? Yes, you can. Use a large sharp knife. Place the tip of the knife on one side of the backbone in the middle of the chicken, press it down, then firmly bring the knife down along one side of the spine in one movement so you cut all the way through.

Preheat Traeger grill to between 225 and 275 degrees F. Place the chicken breast side up on the grill, spreading out the legs so it lays flat. Smoke for 3-4 hours until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and let rest for 15-20 minutes before slicing and serving.

If you want it broken down into breasts and thighs, we can do that. If you want it spatchco*cked, where the backbone is removed and chicken is flattened, we can do that. Just ask!

Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)

You want one side to have direct heat and one to have indirect heat, with the overall temperature at 350 degrees F. Prepare the chicken. Cut your chicken on both sides of the backbone with a pair of good, sharp kitchen shears, and then pull out backbone.

Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.