Learning how to spatchcock chicken or any poultry is the same thing as butterflying, but it’s arguably a far better word. Say it three times fast: spatchcock, spatchcock, spatchcock. Too good. If you’re not familiar with how to spatchcock chicken, you’re just removing the backbone and splaying it open like a book.


Here’s how: There are several ways to spatchcock chicken — or any poultry including a Thanksgiving turkey — you can either use a pair of poultry shears or you can use a sharp knife like those pictured here to remove the spine. Once the spine is out, just flip the bird over and with the heel of your hand press down on the breastbone hard enough to break and flatten it. Then, throw the spine in the freezer for stock.


And now you’re ready to cook your spatchcocked chicken. A great thing to make is brick chicken. Start by marinating the chicken or not. Brush it with oil and sprinkle with salt. Next, sear the now spread-eagle chicken in a smoking-hot pan skin side down, and cover with a brick or two wrapped in aluminum foil to weight it down. If you don’t have a brick, use a heavy skillet. Flip the chicken after 10 minutes, ad cook the second side for another 10 minutes. Next, transfer the chicken and the bricks to a 350 degree F oven for 30 minutes.

Deglaze and Serve

Remove the spatchcock chicken from the oven and place it on a cutting board; put the pan on the stovetop. Deglaze the pan with a little butter, stock, and white wine. If you want to go a little crazy here and you have it on hand, you can use bacon grease and pork stock. Cut up your chicken, drizzle with pan gravy, and serve to an appreciative audience. Next time you spatchcock chicken, try it on the grill.