Ever wondered how tricky it is to spatchcock chicken? The good news is that it's not difficult at all, and it's a great way to make a roast chicken quickly. Ideal for a weeknight when time is everything. In fact, spatchcock chicken takes half the time of a whole roast chicken – perfect.
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How to spatchcock a chicken
To spatchcock a chicken, you'll need a pair of sharp, good-quality kitchen scissors. Place the chicken on the kitchen counter/chopping board upside down, with the legs facing towards you. Make two cuts along each side of the backbone (you'll easily feel it at the centre of the chicken). Now, carefully remove the backbone from the chicken. You can either discard it or use it to make chicken stock.
Next, flip the chicken over and press it down with your hands to flatten it. Your spatchcock chicken is ready to cook.
How to cook spatchcock chicken
To make a flavoursome roast spatchcock chicken, you will need:
- Butter, 50 grams
- Garlic cloves, two, finely chopped
- Poultry rub or other seasoning of you choice
1. Melt the butter in a pan. Mix with the herbs, garlic, and salt.
2. Rub the seasoned butter all over the chicken.
3. Place the chicken breast side up in an oven tray or grilling pan.
4. Roast in the oven on 200°C/Gas Mark 6 for 45 minutes. Alternatively, you can grill it for 20 minutes on each side.