Spatchcock chicken, also known as butterflied chicken, is a whole chicken with the backbone removed that is then pressed to an even thickness. This method of preparing chicken unlocks a host cooking and serving options, all while making the process easier for home chefs. It’s a versatile cut, perfect for grilling, roasting, or smoking.

Spatchcocking is a straightforward culinary technique that transforms a whole chicken into a more manageable and faster-cooking bird. By removing the backbone and pressing the chicken flat, you expose more surface area to heat, ensuring even cooking and a beautifully crisp skin. This method is particularly popular for grilling, as it allows the chicken to cook evenly over direct heat. However, it's also excellent for roasting in the oven or smoking.

Experts in meat butchery and cooking

Spatchcock chicken is a game-changer for anyone looking to cook chicken in new and exciting ways. The Village Butchers is a family-run business committed to making quality meat available to those on a budget. As an online butchers, you’ll find a wide range of chicken products for delivery including whole chickens, as well as chicken thighs, wings, and breasts. If you’re looking for a chicken for your Sunday roast, try our free range chicken or spatchcock chicken. Don’t hesitate to get in touch if you have any questions for us.

There are many benefits to spatchcock chicken compared to a regular while roast chicken. So if you’re stuck trying to choose between the options, it’s important to consider the differences. These include:

1. Quicker cook time: Flattening the chicken reduces the overall thickness of the meat. This significantly reduces cooking time, making spatchcock chicken a great option for weeknight dinners.
2. Even cooking: The chicken cooks evenly, preventing the breasts from drying out before the thighs are done.
3. Crispy skin: The increased surface area allows for maximum crispiness, especially when cooked at high temperatures.
4. Flavour absorption: Marinating or seasoning a spatchcocked chicken ensures that the flavours penetrate more deeply and evenly.

This method not only allows for quicker and more even cooking but also results in a crispy skin and juicy meat. Our spatchcock chickens, much like the rest of our range, arrives at your door ready for grilling.

Prepare the Chicken

If you’re making your own spatchcock chicken from a whole carcass, the first step is to remove the backbone. Place the chicken breast-side down on a cutting board. Then using kitchen shears or a sharp knife, cut along one side of the backbone from the tail to the neck. Repeat on the other side to completely remove the backbone. This is perfect for making stock, so don’t throw it out. Once the backbone has been removed, flip the chicken over and press down firmly on the breastbone with the palm of your hands. You should hear a slight crack as the bone breaks, leaving you with a flat chicken.

Add Seasonings

Seasoning the chicken is made easier thanks to the wider surface area of the meat. Choose from a whichever BBQ rubs and sauces you prefer to help your chicken fit the theme of your meal. Below is our rough guide to help seasoning stick to your chicken and form a wonderful crispy crust when cooking.

• Pat the chicken dry using paper towels.
• Rub the oil or melted butter over the surface of the skin, being sure to reach every crevasse.
• Sprinkle your seasoning of choice all over the chicken, being liberal with the application to cover every inch. Massaging the meat will help the herbs and spices flavour the chicken.

Grilling Spatchcock Chicken

• Preheat your grill to medium-high heat (around 400°F/200°C).
• Place the chicken skin-side up on the grill, over indirect heat.
• Close the lid and cook for about 30-35 minutes.
• Flip the chicken skin-side down and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh.

Oven Roasting

• Preheat your oven to 425°F (220°C).
• Place the chicken on a baking sheet or in a roasting pan, skin-side up.
• Roast for about 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

Once the chicken is cooked, remove it from the heat and let it rest for 10-15 minutes. This helps the juices redistribute, keeping the meat moist and flavourful. The chicken can then be carved into pieces at the table and served with any sides of your choice. For an in-depth Spatchcock chicken recipe, read our post on ‘How to BBQ Spatchcock Chicken’.