How to Spatchcock (Butterfly) a Chicken
Servings: 1 whole chicken
Learn how to spatchcock (butterfly) a whole chicken at home with this easy, step-by-step guide and accompanying video. I'll show you exactly where to cut, how to remove the backbone and flatten the chicken using a good pair of kitchen scissors. No professional cooking skills required! It's a simple technique that helps chicken cook faster and more evenly, with more skin exposed for a beautifully golden finish.
Ingredients
- 1 whole chicken (see note 1)
Equipment
- 1 pair of sturdy kitchen scissors or poultry shears (see note 2)
- 1 large, sturdy chopping board, preferably dishwasher-safe
- Paper towel
- Powder-free, food-safe disposable gloves (optional)
Instructions
- Prepare your workspace – Place a large, sturdy chopping board on a clean, flat surface. If your board tends to slide around, place a damp tea (dish) towel underneath to keep it steady. Have your kitchen scissors ready and put on food-safe gloves if you'd prefer to wear them.
- Prepare the chicken – Remove the chicken from its packaging and discard any packaging and absorbent pads. Place the chicken on the chopping board, breast-side down, with the backbone facing upwards and the legs pointing towards you. Pat away any excess moisture with paper towel if needed.
- Find the backbone – Run your fingers along the centre of the chicken's back to locate the backbone. This is the strip of bone running from the neck end to the tail end. You'll be cutting along either side of it, rather than directly through it.
- Cut along the first side – Using sturdy kitchen scissors, start at the tail end of the chicken and carefully cut along one side of the backbone, working towards the neck. Use small, controlled cuts. You'll feel some resistance as you cut through the rib bones, which is completely normal. Take your time.
- Cut along the other side – Repeat on the opposite side of the backbone, again working from the tail end towards the neck. Remove the backbone completely and set it aside. You can save it to make homemade chicken stock if you like (see note 3).
- Flatten the chicken – Turn the chicken over so it's breast-side up, with the legs spread out to either side. Place the palms of your hands over the thickest part of the breastbone and press down firmly until the chicken flattens. You may hear a little crack as the breastbone or cartilage gives way. That's completely normal!
- Tuck the wings – Tuck the wing tips underneath the chicken to help stop them from burning during roasting. Your chicken is now spatchcocked and ready to marinate, season or cook.
- Clean up – Wash your hands thoroughly with soap and water, along with your kitchen scissors, chopping board and any utensils that have come into contact with the raw chicken. Clean and sanitise the surrounding work surfaces before preparing other ingredients.
Notes
Note 1 – Chicken size If this is your first time spatchcocking a chicken, I'd recommend starting with a smaller one, around 1.2–1.5 kg (2¾–3¼ lb). I prefer using free-range chicken where possible. Smaller chickens generally cook more quickly, making the roasting process a little more straightforward. Larger chickens work too, but they'll need longer in the oven. I also love cooking two smaller chickens at the same time, rather than one large chicken. If your oven and roasting tray are big enough, you can cook them side by side, leaving enough space between them for the hot air to circulate.
Note 2 – Kitchen scissors A good pair of sturdy kitchen scissors makes this job so much easier. I recommend using scissors that live exclusively in the kitchen and are intended for food preparation. You can find my favourite pair here. They have strong blades that make cutting through the bones much easier, and they're detachable, which makes cleaning around the hinge much more hygienic.
Note 3 – What to do with the backbone You can discard the backbone or save it for homemade chicken stock. Place it in an airtight container or freezer bag and freeze until you're ready to use it.
Make Ahead
You can spatchcock your chicken up to 24 hours before cooking. Place it in an airtight container or on a tray covered tightly with plastic wrap, then refrigerate, ideally on the bottom shelf to prevent any juices from dripping onto other foods. You can also season or marinate the chicken at this stage, depending on the recipe you're using, so it's ready to go when you need it.Scan for full recipe:
