Knife Skills

Spatchcock

Remove the backbone and flatten poultry for fast, even roasting

Spatchcocking cuts out a bird's backbone and presses it flat, so it roasts or grills faster and more evenly with crispier skin all over. It's the smartest way to cook a whole chicken or turkey in a hurry. Use sturdy kitchen shears down each side of the spine, then press firmly on the breast.

Spatchcocking (also called butterflying a bird) removes the backbone from a whole chicken or turkey and presses it flat, so it roasts or grills faster and far more evenly, with crispy skin all over. Flattening the bird means the legs and breast finish at nearly the same time — no more dry breast waiting for the thighs to catch up — and it carves more easily too. The work is quick: a pair of sturdy kitchen shears down each side of the spine, then a firm press on the breastbone to crack it flat. It's the smartest way to cook a whole bird in a hurry.

Difficulty: Intermediate

Types & varieties

Spatchcock chicken

The standard — backbone out, pressed flat for fast roasting or grilling.

Spatchcock turkey

A flattened turkey that roasts in far less time than a whole upright bird.

Grill-spatchcock

Flattened bird cooked over the grill for even char and crisp skin.

How to do it

1
Set the bird breast-down
Place the bird breast-side down on the board so the backbone faces up.
2
Cut along one side of the spine
With sturdy shears, cut from tail to neck along one side of the backbone.
3
Cut the other side
Cut down the opposite side of the spine and remove the backbone entirely (save it for stock).
4
Flip the bird over
Turn it breast-side up and open the bird out.
5
Press it flat
Press firmly on the breastbone with the heel of your hand until it cracks and the bird lies flat.
6
Tuck and season
Tuck the wing tips, pat the skin dry, season, and cook.

Why flat cooks better

In an upright whole bird, the dense thighs and the lean breast cook at different rates, so the breast often overcooks while you wait for the legs. Spatchcocking lays everything in a single even plane, exposing all the skin to the heat and letting the whole bird finish together — faster, juicier, and with crisp skin from edge to edge. It also gives a flat, stable surface that's far easier to carve.

Safety

Cutting through bone with shears needs control and cleanliness.

Use proper poultry/kitchen shears strong enough to cut through the rib bones along the spine.
Keep your free hand clear of the shear blades as you cut.
Press the breastbone with the heel of your hand on a stable board — it may take real force to crack.
Wash hands, shears, and board thoroughly after handling raw poultry.

Common uses

Fast-roasted whole chickenQuicker, evenly cooked Thanksgiving turkeyGrilled whole birdsSheet-pan chicken dinnersCrispy-skinned roast chickenEven-cooking smoked poultry