How to Spatchcock a Chicken in 3 Steps
This is one of my absolute favorite ways to cook chicken. It simple, it cooks quickly, and it’s versatile. It’s also super easy to part out after. Everyone can pick what they want (light or dark meat). I love the ability to toss it on a cooling rack over a lined cookie sheet before I place it in the oven to make cleanup a cinch because honestly the last thing I want to do after a long day is scrub baked on anything.
What You’ll Need:
Sharp kitchen scissors
whole fresh chicken
pan for cooking
Instructions:
With your chicken breast side down on a cutting board take your scissors and place them to one side of the tail and cut along the side of the back bone all the way to the top.
place your scissors on the other side of the tail and repeat your cut along the backbone to the top. set backbone aside.
Flip your chicken over onto the cutting board and give a good firm press to flatten it out.
You did it!! Now season to your liking and cook.
