Spatchcock refers to a method of preparing poultry, specifically chicken or game birds, for cooking by removing the backbone and flattening the bird so that it lies flat. This allows the bird to cook more evenly and quickly.
Origin of the Term Spatchcock
The term spatchcock likely originated in Ireland in the 18th century. The origin of the word itself is unclear, but some theories suggest it may be derived from the Irish word “spatchcock” meaning to skewer or split, the French word “epatcher” meaning to trim or pare down, or the medieval English word “spitchcock” meaning a small food item grilled or fried after spit-roasting.
Preparing a Spatchcocked Bird
To spatchcock a whole chicken or other bird:
- Place the bird breast side down on a cutting board. Using sturdy kitchen shears, cut along one side of the backbone from the tail to the neck.
- Repeat on the other side of the backbone to fully remove it.
- Flip the bird over breast side up and press down firmly with your hands on the breastbone to flatten it.
- You may need to cut through the cartilage at the keel bone to allow it to lie completely flat.
Once spatchcocked, the bird is ready to be seasoned and cooked according to your preferred recipe. It can be roasted whole, grilled, or cut into pieces for frying, sautéing, etc.
Benefits of Spatchcocking
There are several advantages to spatchcocking poultry:
- Cooks faster – With the backbone removed and bird flattened, it has a thinner, more uniform thickness which speeds up cooking time.
- Cooks evenly – The meat cooks more evenly since thicker parts like the breast and legs are closer in thickness.
- Better browning – More of the skin is in direct contact with the pan or grill grates, allowing for crispier skin.
- Easier to carve – The backbone is removed so carving is simpler.
Ideal Birds to Spatchcock
The spatchcocking technique works best for smaller birds like:
- Chicken
- Cornish hens
- Poussins
- Guinea fowl
- Squab
- Duck
It is possible to spatchcock a turkey but may be more difficult due to the bird’s larger size. You would need a sturdy pair of kitchen shears to cut through the backbone.
How to Cook a Spatchcocked Bird
There are many cooking methods that work well for spatchcocked poultry:
Roasting
Roasting in the oven is a popular technique. Place the spatchcocked bird breast side up on a roasting pan and roast at 425°F until the internal temperature reaches 165°F, about 30-45 minutes depending on size.
Grilling
The flattened shape is perfect for quicker, more even grilling. Place the spatchcocked poultry skin side down first, then flip halfway through grilling until fully cooked.
Pan frying or sautéing
Cut the spatchcocked bird into pieces to pan fry or sauté. This allows you to cook white and dark meat separately for the ideal doneness.
Recipes for Spatchcocked Chicken
Here are some delicious recipe ideas that use spatchcocking:
Simple Spatchcocked Chicken
- 1 whole chicken, spatchcocked
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs like thyme, rosemary, sage (optional)
Brush chicken with olive oil and season generously with salt and pepper. Roast in a 425°F oven for 30-45 minutes until fully cooked. Tent with foil if browning too quickly. For extra flavor, stuff cavity with fresh herbs before roasting.
Jerk Spatchcocked Chicken
- 1 whole chicken, spatchcocked
- 1/4 cup jerk seasoning
- 1 tbsp olive oil
- 1 lime, cut into wedges
Rub jerk seasoning all over chicken and drizzle with olive oil. Grill over medium heat 15-20 minutes per side until fully cooked. Squeeze lime juice over chicken before serving.
Spatchcocked BBQ Chicken
- 1 whole chicken, spatchcocked
- 1/2 cup barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp chili powder
In a small bowl, mix barbecue sauce, brown sugar, and chili powder. Baste mixture generously over chicken. Grill over medium heat for 25-35 minutes, basting occasionally, until cooked through.
Conclusion
Spatchcocking is a great technique for cooking chicken and other small birds evenly and quickly. By removing the backbone and flattening the bird, it allows for faster roasting, grilling or pan frying. The results are juicy, tender meat and ultra crispy skin. Next time you cook chicken, give spatchcocking a try!