How to Spatchcock a Chicken or Turkey
It's easier than you think to spatchcock a chicken or turkey. Spatchcocked (also called "butterflied") poultry cooks way faster and more evenly.
Servings: 1 bird
Equipment
- Large cutting board
- Kitchen shears
- Sharp knife
Ingredients
- 1 whole Chicken, turkey or other poultry
Instructions
- Place the bird on breast-side down on the cutting board.
- Using the shears, cut along one side of the backbone, from neck to tail.
- Repeat along the other side of the backbone to remove it. (You can save the backbone to make stock.) Open the chicken up.
- Use the knife to cut about halfway down the bone at the center of the breast.
- Flip the bird over, and press firmly on the breast to flatten.
- Now you’re ready to season the bird and roast or grill!