Spatchcock

Spatchcock is a poultry fabrication technique in which the backbone is removed and the bird is pressed flat for cooking. It is also called butterflying. The method increases the surface area exposed to heat and reduces the bird’s thickness, which can help it cook more evenly and more quickly than when roasted whole. In French, a similar preparation is called en crapaudine.

How to spatchcock a bird

1. Place the bird breast-side down on a stable, sanitised cutting board.
2. Use poultry shears or a suitable heavy knife to cut along both sides of the backbone from tail to neck.
3. Remove the backbone and reserve it for stock if appropriate.
4. Turn the bird breast-side up and press firmly on the breastbone to flatten the bird.
5. Trim loose fat or excess skin and check that the bird lies evenly for cooking.

Cooking and culinary uses

Spatchcocked poultry can be grilled, roasted or cooked over a barbecue. It is often seasoned or marinated before cooking. The flattened shape helps expose the legs and breast more evenly to heat, but the breast and legs may still reach doneness at different rates depending on the bird’s size and cooking method.

Example: spatchcock a chicken, season with herbs and lemon, then roast or grill it on a rack or suitable tray until it reaches the required safe internal temperature.

Chef’s tip: keep the skin intact and avoid cutting into the breast meat while removing the backbone. Use the backbone and suitable trimmings for stock.

Food-safety note: spatchcocking changes the shape and cooking time but does not reduce the safe cooking requirement. Use a calibrated thermometer and follow the approved poultry time-temperature process.