How to Spatchcock a Chicken

Cooking a whole chicken can make for a juicier, more satisfying end product. In order to get both the white and dark meat to cook evenly, you need to cut the chicken so it lays flat. This is a method called spatchcocking, and it's the best method for grilling or roasting a whole bird. To do this, all you need is your bird, your cutting board, a knife or kitchen shears, and these instructions, and you’ll be on your way to spatchcocking a chicken. For other ways to prepare chicken, check out our video on how to debone a chicken.

Step-by-Step Instructions for how to Spatchcock a Chicken

• 1.

  Lay the chicken breast-side down with its legs towards you. Locate the backbone running straight down the middle.

• 2.

  Begin cutting along one side of the backbone down the entire length of the chicken. Do the same on the other side to fully remove the backbone.

• You can discard the backbone or keep it to make delicious homemade chicken stock.


• 3.

  Make a 1/2” slit through the cartilage in front of the keel bone.

• 4.

  Crack open the skin around the keel bone by folding the chicken outward.

• The keel bone is another name for the breastbone and is found at the front of the bird, opposite the backbone.


• 5.

  Remove the keel bone by breaking the delicate skin on either side with your finger and pulling it out.

• 6.

  Flip the chicken over. It should now be pretty flat.

• 7.

  Tuck the wings under the breasts.It is now ready to season and cook!