Flattening a chicken, also known as spatchcocking or butterflying, is a fantastic technique that home cooks and chefs alike use to roast or grill chicken more evenly and quickly. If you’ve ever wondered how to flatten a chicken for cooking, this guide will walk you through the steps in a friendly, easy-to-follow way.
Why Flatten a Chicken?
Before diving into the how-to, let’s quickly cover why you might want to flatten your chicken:
– Even Cooking: Flattening spreads the chicken out so it cooks uniformly, preventing dry breasts and undercooked thighs.
– Faster Cooking Time: A flat chicken roasts or grills faster than a whole bird.
– Crispier Skin: More skin is exposed to heat, giving you that delicious crispy texture.
– Easier Carving: A flattened bird is simpler to cut and serve.
Now, let’s get to the fun part!
What You Need
– A whole chicken (preferably fresh or fully thawed)
– Sharp kitchen shears or poultry scissors
– A sturdy cutting board
– Your hands for pressing and flattening
Step-by-Step: How to Flatten a Chicken
1. Remove the Backbone
Start by placing the chicken breast-side down on your cutting board so you can see the backbone clearly. Using sharp kitchen shears, cut along one side of the backbone from the tail to the neck, then repeat on the other side to remove the backbone completely. This might require a bit of force, especially when cutting through rib bones, but the pivot point of your scissors will give you the leverage you need. Save the backbone for making stock if you like.
2. Open and Flip the Chicken
Once the backbone is removed, open the chicken like a book and flip it over so the breast side is facing up. You’ll notice the chicken is starting to spread out but isn’t quite flat yet.
3. Press Down on the Breastbone
Using the palm of your hand, press firmly down on the breastbone. You should hear a satisfying crack – this is the wishbone breaking and the bird flattening out. This step helps the chicken lay flat and cook evenly. Some cooks also remove the wishbone entirely to make the flattening easier, but it’s optional.
4. Optional: Remove the Keel Bone
For an even flatter bird, you can remove the keel bone, which is the cartilage running down the center of the breast. Use your fingers or a small knife to loosen and pull it out carefully. This step is optional but helps the chicken lay completely flat and cook a bit faster.
5. Tuck the Wings
To prevent the thin wing tips from burning during cooking, tuck them back behind the breasts. This keeps everything neat and ensures even cooking.
Tips for Success
– Use very sharp kitchen shears designed for poultry to make cutting easier and safer.
– If you don’t have shears, a sharp chef’s knife can work, but be cautious when cutting through bones.
– Flattening works well for roasting, grilling, smoking, or even pan-searing.
– Season your chicken well before cooking to maximize flavor.
– Save the backbone and any trimmings for homemade chicken stock.
Why You’ll Love Spatchcocked Chicken
Flattening a chicken isn’t just a neat trick-it transforms your cooking experience. The bird cooks faster, stays juicy, and develops a golden, crispy skin that’s hard to resist. Plus, it’s easier to carve and serve, making your meal prep smoother and more enjoyable.
Give it a try next time you roast or grill chicken, and you’ll wonder why you didn’t do it sooner!
Flattening a chicken is simple, practical, and a game-changer for your kitchen. Happy cooking!