If you haven’t tried spatchcocking, it’s time to give it a go!
Spatchcocking a chicken, that is, removing the backbone and ribcage so it can be opened up flat, allows the bird to cook more quickly and to make better contact with the hot pan. The advantages are many: More surface area means more crispy, delicious skin. Your chicken will also cook much faster and carving is easier because you’ve already done the work of removing the bones. You can ask the butcher to do it for you, but once you’ve done it once or twice you’ll realize it’s quite a simple procedure, easily accomplished with poultry shears.
1. The only tools you need for spatchcocking are kitchen shears and a chef’s knife.
2. To start, place the chicken breast-side down with the drumsticks closest to you.
3. Use the shears to cut down either side of the backbone.
4. Remove the backbone completely but don’t throw it out, it’ll make for good stock!
5. Once you’ve removed the backbone, turn the chicken over.
6. Using both hands, press down hard to flatten the bird. You should hear a crack!
7. Flip the chicken back over and remove the breastbone. Then, using the tip of a sharp knife, cut along the rib cage.
8. Gently pry out the rib bones on either side.
9. Using the same process, remove the wish bones.
10. And presto! You’ve got a spatchcocked chicken!