After years of roasting birds for weeknights and holidays alike, spatchcocking is the method I trust when I want juicy meat without the stress. Spatchcocking is my favorite way to cook a whole chicken or turkey because it’s fast, foolproof, and delivers seriously crispy skin.
Flattening the bird helps everything cook evenly, so the breast stays tender and the dark meat finishes perfectly. It’s easier to roast, easier to carve, and way more forgiving than the traditional whole-bird method.
Once you try it, you’ll never go back. It turns an intimidating project into a confident, no-big-deal kind of dinner.
What is Spatchcocking?
Spatchcock is such a weird word. Basically it's cutting the backbone out of a chicken (or turkey or any other bird you'd eat).
If you cut the backbone out it allows the bird to lay flat. Flat birds cook quicker and more evenly.
Ever grilled a whole chicken? If so, then spatchcocking is your best friend.
Recommended Tools For Spatchcocking
First, you need a REALLY good pair of kitchen shears. Or a really sharp kitchen knife.
I have a pair of Cutco shears. You know, the ones that cut through pennies. And I still have to use both hands to break through the bones.
Maybe get some earplugs, too? Like i mentioned earlier, this isn't a pleasant task for those who don't like raw meat.
I'm really selling this, aren't I?
How to Spatchcock a Chicken
- Remove the packaging and organ pouch from a whole chicken. I like to save the organ pouch to throw into my bone broth pot. If you’re not into organ meats, feel free to discard it. Lay the chicken breast-side down on a cutting board.
- Using a pair of very sturdy, sharp kitchen shears or a sharp knife, begin cutting slightly to the right of the backbone. Cut all the way up to the neck. If you’re cutting too close to the backbone it’ll be more difficult.
- Repeat on the other side of the backbone, cutting all the way up to the neck. Remove the backbone and discard it or save it for broth-making later!
- Open up the carcass and trim any excess fatty pieces, if you prefer.
- Flip the chicken over and using the palm of your hand on the breast bone, press firmly until you hear the cracking sound of the bone splitting. (Gross, I know. This flattens out the chicken which is the whole point of this method.)
- At this point your chicken is ready for prep! You can wrap it and tuck it away in the fridge for a couple of days or throw a marinade/spice rub on it or toss it on your smoker.
Here's a helpful video that shows you how quick and (relatively) easy it is!
How Long to Cook a Spatchcock Chicken
You can cook a spatchcocked chicken in all the ways you can cook a regular whole chicken. Here are some cook times for you. Times will vary a bit depending on the weight of your chicken, so be sure to use a meat thermometer and bring it up to 160F.
Oven: 400-425F for 40-55 min
Grill: Indirect heat for 30-35 min, and then direct heat for about 5 minutes at the end to crisp it up.
Smoker: I prefer to do it on a lower temp, like 225F for 2.5-3 hours. If you increase the temp it’l shorten the cook time.
Why Spatchcock a Chicken?
- More even cooking. Since the heat doesn’t have to penetrate through such a thick mass it doesn’t overcook the thinner parts while waiting for the thicker parts to roast.
- Crispier skin. Because there’s more surface area for the skin to crisp up you get a really nice crispy brown coating over the entire inside AND outside of the chicken.
- Faster cooking. Again, because the mass is smaller, it decreases cooking time as well. Faster roasted chicken is always a good thing.
How to Spatchcock a Turkey
The exact same way. Think of turkeys as really big roaster chickens.
See how the chicken lays flat? This is what I'm talking about. It's so much easier to cook this way.
Spatchcocking Tips
Don't throw away that backbone! Save it and make some Instant Pot Chicken Bone Broth when you're finished with the chicken. (That recipe works for turkeys, too! Just divide the bones into two batches depending on the size of your Instant Pot.)
Now that you've got your bird ready, use my recipe -- How to Roast a Chicken or Smoked Whole Chicken for the easiest way to get the best flavor out of your bird with the least amount of effort.
If you have a turkey, try Dry Brined Turkey this Thanksgiving! You can even spatchcock it and smoke it -- just keep an eye on that internal temperature!
What are common Spatchcocking mistakes?
Spatchcocking isn’t difficult, but you need to watch what you’re doing. I included lots of pics in this post! Be aware of these common mistakes:
- Using a dull knife. Please PLEASE sharpen your knife or use a really sturdy pair of kitchen shears.
- Cutting the breast bone instead of the backbone. Honestly, the breast bone would be more difficult. Flip that bird on it’s stomach!
- Not flatting it out all the way. After you cut the backbone out, flip her over and press the palm of your hand on the breast bone and press firmly until you hear a crack and the bird flattens out more. This will help it cook more evenly.
Serving Spatchcocked Chicken
I love serving this chicken with these sides:
Spring Mix Salad Recipe with Raspberry Vinaigrette
Cucumber Tomato Salad with Feta
Wild Rice Salad with Cucumber and Pesto
Instant Pot Mashed Potatoes or Cauliflower Puree
Spatchcocking FAQs
Yes! Not only does spatchcocking reduce the cooking time but it also ensures the entire chicken cooks evenly.
This isn’t necessary. To see the full instructions, check out my recipe on how to roast a chicken.
Spatchcocking or butterflying are the same thing when recipes talk about poultry.
Spatchcocking a chicken is removing the spine and smashing the breast bone so the chicken lays flat. It comes from 18th century Ireland derived from “dispatching the cock” where they would quickly split a male chicken to cook for an unexpected guest.
Yes, it does. Because there’s more surface area for direct cooking and a flattened, thinner mass, it cooks more quickly than a regular chicken.
Since you need to remove the backbone from the chicken, it would be nearly impossible to do this with a frozen bird. You’ll need to thaw it. You can quickly do this if you put the bird in a bowl of tepid water and replace the water every 30 minutes or allowing it to drip slowly and consistently during thawing.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Spatchcocked Chicken
Spatchcocking is a fancy word for cutting the backbone out of a chicken or a turkey. Why bother? Cutting out the backbone allows the bird to lay flat for quicker and more even cooking. This is especially helpful if you're grilling.
Ingredients
- 1 whole chicken or turkey, organ sack removed
- A pair of super sharp kitchen shears or a sharp, sturdy knife
Instructions
- Place the bird on a flat, sturdy surface. Like a cutting board that won't slide around.
- Flip the bird over so it is laying breast-side down. Locate the base of the backbone at the cavity opening.
- Use your kitchen shears (or a really sharp knife) to cut slightly to the right of the backbone. You might need both hands to close your kitchen shears. Cutting through ribs is no joke.
- Do this for the left side of the backbone. Cut any skin or fat so the backbone comes out completely.
- Your chicken or turkey is ready to prep for roasting! Or grilling. Or smoking.
Notes
- Save that backbone (and the rest of the bird carcass) to make some Instant Pot Chicken Bone Broth! You can use this recipe for turkey broth as well -- you'll just have to split the turkey carcass into two batches of broth.
- For tips on roasting a whole chicken: How to Roast a Whole Chicken (the easy way)
- For tips on smoking a whole chicken on a pellet grill: Smoked Whole Chicken
