Once you know how to spatchcock a chicken you’ll never roast one the same way again.
How To Spatchcock A Chicken
From the recipe collection of Tara Ippolito
Once you learn how to spatchcock a chicken it will change the way you roast one forever.
Not only does it look fanatic, because it really does. I absolutely love this presentation.
But there’s actually more to it then just looks.
Spatchcocking a chicken has a point besides looking gorgeous.
The meat is cooked evenly and the skin crisps up to perfection using this method.
Did I mention that it cooks faster, too?
Roasted chicken on its own is such a classic. How many times have you eaten or made one in your lifetime?
I’m willing to bet that number is high.
Spatchcocking a chicken is an interesting new way to make an old favorite.
I know if you give it a try, you’ll love it too!
Why spatchcock a chicken?
We already determined that spatchcocking a chicken makes for a beautiful presentation but that’s not all.
Theres actually good reason to do it besides looks.
- Meat cooks evenly
- Skin gets crispy
- Saves time
Spatchcocking a chicken will help the chicken cook more evenly on the flat surface. The light and dark meat are done at the exact same time.
So there’s no dry, over cooked pieces.
The skin crisps up evenly, too. There’s nothing worse then mushy chicken skin if you ask me.
This way all the skin has a the same amount of heat and that’s really important for overall crispiness.
Cutting the chicken and roasting it flat also saves time.
The heat of the oven flows all around the chicken evenly. The meat will take less time to finish cooking.
Spatchcocking a chicken can shave up to 25% of your totally cook time off.
What to do with the discarded chicken pieces
Don’t throw away the spine and wing tips that we remove during the spatchcocking process.
I like to add them to a large freezer bag and save them for the next time I make stock.
I also like to keep any carrot, onion and celery scraps for this, too.
They freeze so well and are perfect for when you need them.
How to spatchcock a chicken video
How to spatchcock a chicken instructions
First, remove the giblets from the inside of the chicken.
Now using a great pair of kitchen scissor or a sharp ser, cut down the spine of the chicken on each side.
Remove the spine completely.
Flip the chicken over and turn the legs inward.
Now cut off the wing tips. They always burn in my opinion so I just remove them completely.
Then dry the chicken with a paper towel or dish towel to remove any moisture.
Finally, season the chicken however you’d like and roast it.
Here are some super easy dessert ideas now that you’ve got dinner covered.
- 2 ingredient mini apple pies
- 3 ingredient blueberry cobbler
- Warm chocolate chip cookie cast iron skillet
- Mini banana cream pies