Does everyone know how to spatchcock a chicken? I can help!

Hi everybody! I posted about how to break a whole packer brisket into its parts the other day, and there was some interest in breaking down a chicken. In this one, I’ll show you my favorite chicken breakdown – Spatchcocking! You can use the same technique on your Thanksgiving turkey! And it really accentuates Ms. Bird’s thighs!

Once you have the chicken spatchcocked, rub it with about a tablespoon of butter or olive oil, or schmaltz if you’re an overachiever, and season it however you’d like.

<Have a little time and want extra credit? Put the seasoned chicken in a pan and place in the fridge uncovered for a day. The seasoning will penetrate the meat better and the skin will be even better!> No time? No prob. Leaves room to level up next time!

He’s ready to be grilled to an internal temp of 165 degrees F (about 45 minutes) or roast in a 500 degree F oven til the internal temp (thigh) is 165 F – out 45 minutes. Rest for about 10 minutes. That’s it!

Pic 1 – Grilled spatchcocked chicken.
2 – Chicken in bag.
3 – Chicken out of bag, breast side up.
4-6 – Cut off the weird wing tips. Set aside.

7 – Chicken, back side up.
8-9 Using kitchen shears, cut along both sides of the backbone to remove it.

10 – The backbone. Set aside!
11 – Flip Ms. Chicken back over.
12 – Place the palm of your hand on the breastbone and give a solid pump with your palm to crack the breastbone and flatten out the chicken. You’ll know when you’ve gotten it.
13 – Flattened.
14-16 – Tuck the wing tips under so they don’t burn. I like to sing Moves Like Jagger while I do this. It helps.

17 – Done! Put the weird wing tips and backbone into a ziplock freezer bag and stick it in the freezer to make stock with later. It’s oh my gosh good!