How to Spatchcocked 


Spatchcocking is a method of flattening a bird so that it may be cooked fast by grilling, roasting, broiling, or over an open fire.

A strong pair of kitchen shears is required to spatchcock a chicken.

 Place the chicken breast-side down on a cutting board. Remove the backbone with shears and discard it. 

Flatten the bird by flipping it over and pressing down.

You may spatchcock any poultry. However, this method is usually reserved for chickens, quails, and other tiny birds with easy-to-cut bones.

The primary benefit of spatchcocking is the quick cooking time, whether grilling or oven-roasting.

Marinate them first to prevent the spatchcocked chickens from drying out too soon on the grill or under the broiler.

 roast bird of any size at 450 degrees for 20 to 25 minutes. then reduce the temperature to 400 degrees and continue roasting until the thickest part of the thigh reaches 155 degrees.

A smaller bird will cook faster; for a 12-pounder, start checking at 45 minutes, while an 18- to 20-pound chicken may take an hour to an hour and 20 minutes. 

Larger birds may take up to an hour and a half, if not longer. Reduce the oven temperature to 350 degrees if the skin becomes too black before reaching the magic temperature.