When is a chicken a butterfly? When it’s been spatchcocked! (Sorry, that was a fowl joke.) A spatchcocked chicken is simply a whole chicken that’s been flattened out: this allows it to cook more quickly and evenly. Plus, there’s less waste when you serve the cooked chicken in quarters. It only takes five minutes to spatchcock a chicken, and there are only three steps. Read on to learn for yourself… How to spatchcock a chicken
- Place the chicken with its legs pointing towards you. Using sharp, clean kitchen scissors, cut along each side of the backbone to remove it.
- Open the chicken out, flip it over and flatten it out, pressing down with the palm of your hand to crack the breastbone.
- For an optional third step, you can run two skewers through the breast and thigh meat in an ‘X’ shape to keep the chicken flat while cooking.
That’s it! Now you’re ready to cook it. To keep your chicken from becoming dry, try these three easy tips:
- Marinate it in buttermilk, salt and crushed garlic to tenderise the meat
- Check it to prevent overcooking (this is easiest done with a meat thermometer)
- Rest it for 10 minutes when done before serving to let the juices draw back in
There are endless recipes to choose from – we love this recipe for Sun-Dried Tomato Spatchcocked Chicken. Spatchcocked chicken is also ideal for cooking on the barbecue because of its flattened shape – try it with your favourite roast chicken recipe next time.