Spatchcock chicken very well may the best way to make chicken with the exception of fried chicken, of course. This is far easier than rotisserie and comes out super juicy and tender. This really is simple and absolutely fantastic!
Poultry shears - these really make cutting the chicken very easy and highly suggested
Step 1: Place your chicken breast side down on a cutting board. Using poultry shears, cut the backbone out of the chicken. Trim off any remaining ribs.
Tip: You can keep the backbone to make chicken stock…or you can discard, your call.
Step 2: Place the chickens breast-side up, then firmly press down with your hands to flatten. Trim off any excess skin. You want to ensure your chicken lays nice and flat.
Viola, a spatchcock chicken that is ready for whatever seasoning you want! Be sure to check out some of our rubs and brines for ideas!
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)