Super Easy Spatchcocked Chicken

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Sue
Posts: 5486
Joined: Mon Sep 12, 2011 9:45 am

Super Easy Spatchcocked Chicken

Post by Sue » Sun Apr 21, 2013 1:08 pm

Don't be afraid of the name. This is way simple to do.

Start with a whole chicken on a cutting board. You don't need to rinse it yet unless it is really nasty- because you will rinse it later.
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Flip it over and get out your kitchen shears.
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Using the shears, cut along the backbone, beginning at one side of the tail.
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Cut all the way through to the neck
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Cut along the backbone again, just on the other side.
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Remove the backbone, and save it in your freezer until you have enough bones to make chicken stock.
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Flip the chicken back over and spread it open like a cookbook.
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Use the palm of your hand to press down on the breastbone until it flattens.
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When finished, your chicken should be able to lie perfectly flat.
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Rinse your chicken and proceed with your recipe! 8-)
Bon Appetit!
And as always, thanks for reading. :)
Comments and additional photos always welcome. Share your chicken photos, before and after cooking! :D 8-)

QueenBea
Posts: 23093
Joined: Sun Jan 08, 2012 9:10 pm

Re: Super Easy Spatchcocked Chicken

Post by QueenBea » Sun Apr 21, 2013 10:01 pm

Awesome tutorial Sue. Thanks for posting it here!!

Derf
Posts: 5589
Joined: Mon Sep 12, 2011 9:53 am

Re: Super Easy Spatchcocked Chicken

Post by Derf » Mon Apr 22, 2013 2:34 am

You've made it look easy, well done :!:

Dissie
Posts: 9065
Joined: Thu Oct 13, 2011 12:15 pm

Re: Super Easy Spatchcocked Chicken

Post by Dissie » Mon Apr 22, 2013 10:18 pm

Great pics! I almost felt sorry for that poor flattened out chicken in the last pic! :lol: This is a wonderful tutorial for anyone who doesn't even know what that word means! I didn't until a few years ago! Fancy word for a simple procedure!

Mary
Posts: 673
Joined: Sat Oct 15, 2011 9:53 am

Re: Super Easy Spatchcocked Chicken

Post by Mary » Tue Apr 23, 2013 8:37 am

Excellent series of photos, Sue, especially #4, 5, and 6 (removing the backbone).
That's the hardest part to visualize if one hasn't ever cut up a whole chicken, which is common now that groceries do all the cutting and boning before it goes into the meat case. Whole chickens used to be less expensive, but that's not always true today.

Bergy
Posts: 22468
Joined: Mon Sep 12, 2011 9:53 am

Re: Super Easy Spatchcocked Chicken

Post by Bergy » Sat Jul 20, 2013 11:54 am

How have I missed this excellent tutorial. Removing the back bone makesallthe difference. Lovely work Sue

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