Have you ever heard of the spatchcocking technique? Spatchcocking is a way to flatten a whole chicken to decrease the cooking time. Learn how to spatchcock a chicken by following the steps below.
1. Place a small, whole chicken on a cutting board, breast side down.
2. Using kitchen shears, cut up from the thigh end of the bird along both sides of the backbone. Remove the backbone and either discard or save for stock.
3. Flip the chicken over and press firmly on the breast bone to flatten.
Alternatively, you could also choose to cut out the breast bone and follow this technique in reverse.
Once you have spatchcocked the chicken, follow your favorite recipe for grilling or roasting. If the recipe calls for a full chicken, be sure to keep an eye on the cooking time. A spatchcocked fryer chicken (about 3-3.5 lbs.) can take about 15 minutes less to cook than a whole chicken.
Here is a delicious recipe for Tuscan Flavored Split Chicken that calls for a spatchcocked chicken.
Have you ever spatchcocked a chicken? What is your favorite roasted chicken recipe? Have you ever grilled a split chicken?