Spatchcocking Is The Chicken Prep Trick You Need For Crispy Skin

How to spatchcock a chicken

Spatchcocking a chicken is a technique similar to butterflying, and it's easy to confuse the two. Both methods involve opening the chicken flat, like flipping a book. However, butterflying pertains to only a portion of the bird. You butterfly boneless, skinless chicken breasts, while spatchcocking applies to a whole chicken. This technique can be used on chickens of various sizes, from small Cornish hens to 5.5-pound birds, as well as larger fowl like a standard roasted turkey.

To spatchcock a chicken, you need to remove the backbone, which is most easily done with kitchen shears. The sharper the shears, the simpler the spatchcocking process will be, so it's best to use something like Misen's Heavy Duty Kitchen Shears for this task. Once your chicken is thawed and ready to cook, place it on parchment paper on a baking sheet with the backbone facing up and the tail pointing toward you. As you cut out the backbone, use the shears to slice through the back ribs and completely detach the backbone along with any connected meat and skin. After that, flip the chicken over so the breast side is facing up; remember to crack the ribs to ensure the carcass lays flat. The body, wings, and legs should be evenly spread out on the baking sheet, all at the same level.

How to get perfectly crispy spatchcocked chicken every time

Crispy chicken isn't a certainty just because it's spatchcocked, but this butchering technique does enhance your odds. To achieve a perfectly crisp and juicy roasted chicken, consider incorporating a few additional methods. Once your chicken is spatchcocked and prepped, use a paper towel to pat it dry. A wet chicken makes it difficult to achieve crispy skin, so remove as much moisture as possible. You can also sprinkle salt on the chicken and refrigerate it overnight to help dehydrate it further. Another effective method is to coat the chicken with a mixture of salt, baking powder, and pepper, then let it sit uncovered in the fridge overnight (or for up to 24 hours).

When you're ready to roast, ensure the skin is lying flat, as it may have become compressed during the spatchcocking process. Next, coat the chicken with olive oil and season it with salt, pepper, garlic powder, paprika, and fresh thyme before placing it in the oven.

For added flavor, roast your chicken on a bed of sliced lemon and shallots for a savory, citrusy kick, or sprinkle some cinnamon for a festive touch. Whether you choose to smoke, grill, broil, or bake, spatchcocking a chicken results in a crispier, more evenly cooked bird that cooks faster than traditional roasting methods.