Tutorial: How to Spatchcock a Chicken

[King]

Here is another tutorial for all the new brethren here. Most elders on this board swear by this method and I have come to use it as my method of choice for grilling yardbird.

This may not be the only or best way to spatchcock a chicken, but fellow brethrens are free to add their own tweaks and caveats about grilling whole chicken with this method.

Spatchcock Chicken



Adapted from Amanda Gold

Grilling the whole chicken is becoming extremely popular lately. Cooking it whole has a big advantage over chicken pieces; it prevents the pieces from drying out.

Rotisserie and beer can chicken (BCC) are a couple of methods used to cook whole chicken. The rotisserie style rotates the yardbird to cook evenly and directly over the fire. Beer can chicken uses fluids to create moisture and protect the chicken from drying out while adding flavor at the same time.

However, you do need to rotate your chicken when you use the BCC method depending where your heat source is. In addition, you may not need to use the extra moisture because the chicken you buy at the grocery store, like Tyson or Purdue, already contain a brine solution to prevent overcooking.

Unfortunately, I don’t own a rotisserie device or a BCC stand. So my solution is to spatchcock the chicken. In the spatchcock method, you don’t need a special device to cook the chicken. Instead, it is laid flat on the grill with the breast plate and cavity used as a buffer between the heat and meat. The chicken skin would also protect the top of the chicken and let the fat melt all over the succulent white flesh.

1. Start by placing the chicken breast-side down on a cutting board.


2. Use kitchen/poultry shears to cut from the tail end along either side of the backbone to remove (You will need to use some force to do this as you are cutting through flesh and small bones).






3. Open up the chicken to view the inside of the breast cavity. Down the center of the chicken is a small bone called the keel bone and cartilage that extends along the breast meat. They are both covered by a opaque white membrane.


4. Take a sharp knife and cut the membrane along the center of the chicken to expose the keel bone and cartilage.


5. Use your fingers to pull out the keel bone. This may be difficult to remove. Another way is to fold the chicken like a book towards the cutting board. Try to remove the cartilage as best as you can, however, I sometimes leave it in.


6. Flip the chicken over, see how it now lays flat on the board. You are now ready to apply your favorite yardbird recipe.


Note: Cut the tips of the chicken wings off, they just burn and that part has no meat anyways.


Seasoning the bird
Just like when you cook chicken over rotisserie or using the beer can method, make sure to season underneath the skin too.

1. Lift the flap of skin around the neck to access the breast meat.


2. Access the thigh and legs by lifting the skin below the wing on both sides.


3. Also season the cavity of the chicken.


4. Finally, apply rub onto the skin.


On the Grill
1. Set up the 2-zone grill method or smoke it.
2. Place the chicken with legs and thighs closest to the heat to keep the breast meat away from the radiant heat. Put the lid on.


Tips:
1. Done temps: Breast – 155 degrees, Legs, thighs and wings – 165 degrees. Watch the white meat closely, it is leaner, so it will cook faster
2. Brine the chicken to prevent drying out the meat and to give additional flavor.
3. Cooking chamber temps should be from 325 to 375 degrees.
4. Crisp up that chicken skin by cooking it over direct heat in the last few minutes before it’s done.
5. Let the chicken rest for 10 minutes so the juices settle then serve.

[Johnny_Crunch]

Great tutorial! Thanks for sharing!

[HeSmellsLikeSmoke]

Also, note the breasts are turned away from the heat source since they are done at a lower temperature.

Very helpful tutorial.

[El Lobo]

Great photo lineup.

[colonel00]

Great way to do whole birds. They always turn out good for me this way.

[Shooter1]

Thanks! Great tutorial and pics.

[King]

Originally Posted by HeSmellsLikeSmoke

Also, note the breasts are turned away from the heat source since they are done at a lower temperature.

Very helpful tutorial.

Great suggestion, duly noted. There is a picture and note that shows this in the Grill Setup section.

[Al Czervik]

Thanks for sharing... I've been wanting to try this and your tutorial is very helpful!

[Pappy]

Going to buy me 2 chichens tonight!

[gtr]

I'm convinced spatchcocking is the way to go - I like the way it cooks and it's so easy to cut up after cooking.

[NS Mike D]

Good post

I just did this last night, only I injected it with mojo instead of using rub just to mix things up.

I've stopped putting herbs/seasoning on the skin (everything under the skin) as it tends to burn and give off flavors. What you put between the skin and the meat (or into it) does a great job and the skin cooks better, IMO.

It was very easy and definately making it's way into our regular weekday meals.

(note: since it was mojo chicken, I didn't use wood. Not saying smoke would be bad, I was just keeping it simple)

[nmayeux]

If you cut two slits in the skin behind each thigh, you can tuck the ends of the legs to make the bird a little easier to handle. Although, it looks like the two halve are spooning...

[nmayeux]

I am in agreement about rubbing under the skin. Also, pulling the skin back leads to better results from a soak in marinade.

[King]

Originally Posted by nmayeux

If you cut two slits in the skin behind each thigh, you can tuck the ends of the legs to make the bird a little easier to handle. Although, it looks like the two halve are spooning...

Great idea...I'm doing this next time!

[nmayeux]

King, also as a side note, since I started doing spatchcocked chicken, it has become my favorite method. Haven't looked back at beer can chicken since!