By now youve heard of spatchcocking. Maybe youve done it? Maybe youve only giggled at the word “spatchcock” and moved on with your life. To refresh, its the act of removing the backbone from a chicken or turkey so that the bird will lie flat, allowing the meat to cook more evenly in a shorter amount of time.
Halving a chicken enables it to cook in even less time than the spatchcocked version. It also means that portioning meat at the end is a less messy chore, because youve already done a lot of the work.
From a practical cooking standpoint, a halved chicken is better too. “Its easier to fry,” says assistant food editor Kat Boytsova, a fan of easy-frying. It’s also easier to flip on a grill or in a pan on the stove because it’s smaller than a spatchcocked bird, which can be very hard to flip. It’s also faster than using tongs to chase a chicken that has been cut into eight pieces. Finally, and, I think, most importantly, a halved chicken looks more elegant than a spatchcocked chicken, which can sometimes appear a bit. I dont know, scandalous.
Cutting a whole chicken in half is a useful cooking skill. Whether you want smaller portions or a flatter dish that cooks faster, halving a chicken can make a big difference. Follow this easy guide to learn how to cut a whole chicken in half evenly and smoothly.
Why Cut a Chicken in Half?
There are several benefits to cutting a whole chicken in half:
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Smaller portions – Halving a chicken gives you two smaller and neater portions to serve This can be handy for managing portion sizes
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A chicken that has been cut in half will cook faster and more evenly than a whole chicken. It cooks more evenly because it has more surface area.
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Easier to pan fry or grill – Halved chicken can be easier to maneuver in a pan or on a grill since each portion is smaller and flatter,
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Better seasoning – Seasoning can disperse more evenly when rubbed onto an opened up halved chicken versus a whole chicken.
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Easier to carve – Carving pre-halved chicken is simpler than carving around a whole backbone.
If any of these sound good to you, learning how to properly cut a chicken in half is useful information.
Step-By-Step Guide to Cutting a Whole Chicken in Half
Follow these simple steps for perfectly halved chicken every time:
Gather Tools
- Sharp chef’s knife
- Cutting board
- Kitchen shears
- Paper towels
Prep the Chicken
- Remove packaging and pat the outside dry with paper towels.
- Place breast-side down on the cutting board.
Cut Along the Backbone
- Locate the backbone running down the center.
- Use kitchen shears to cut down one side of the backbone from tail to head.
- Snip through any ribs blocking the shears.
- Repeat on the other side to completely remove the backbone.
Split the Breastbone
- Flip chicken breast-side up.
- Use your palm to press and flatten the breast.
- Carefully cut down the center of the breastbone to halve the chicken. Apply firm, controlled pressure.
Separate the Halves
- Gently twist and bend the chicken to snap the keel bone.
- Cut through any remaining connective tissue.
- You now have two clean halves.
Optional: Trim Excess Skin and Fat
Use a knife to cut off any loose skin or extra fat for a neat look. This step is optional.
And that’s it – your whole chicken is now perfectly halved and ready for cooking!
Common FAQs about Cutting Chicken in Half
Here are answers to some frequently asked questions about halving chicken:
What’s the best knife for cutting a chicken in half?
- A sharp chef’s knife works best. Kitchen shears also make quick work of cutting out the backbone.
Should I spatchcock the chicken first?
- Yes, spatchcocking (removing the backbone and flattening the bird) makes halving much easier. It also enables faster cooking.
Does halving work for a turkey or other poultry?
- The same technique can be used to halve turkey, duck, and other birds. Just adjust for the larger size.
How long does halved chicken take to cook?
- Halved chicken cooks in 30-40 minutes in the oven, 10-15 minutes grilled or pan fried. Cook to 165°F internal temperature.
How can I use halved chicken?
- Halved chicken is great for roasting, grilling, pan frying, stir fries, stews, and any recipe calling for chicken pieces.
Should I remove the skin when halving?
- You can leave the skin on for added moisture and flavor. Or remove it before halving if you prefer skinless chicken.
Can I still make stock with the backbone removed?
- Yes, reserve the removed backbone to simmer into chicken stock.
Handy Tips for Cooking and Serving Halved Chicken
Keep these tips in mind when cooking and serving your halved chicken:
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Halving enables even seasoning on both inner and outer surfaces. Rub seasoning generously into all areas before cooking.
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Higher heat and frequent flipping gives the best crispy skin. Aim for 400°F+ when roasting halved chicken.
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Let rest 5-10 minutes before slicing into pieces or serving. This allows juices to reabsorb for moister meat.
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Carve each breast away whole, then slice evenly. Separate leg and thigh pieces.
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For plating, arrange pieces nicely with space between. Garnish with fresh herbs or drizzle over pan juices.
Master the Technique for Perfectly Cooked Chicken
Learning how to properly halve a chicken takes a little practice but is an invaluable cooking skill. Follow the steps closely your first few times until you get the hang of it. The rewards are faster cooking times, juicier meat, and beautiful presentations. Just take it slow and steady as you learn.
With the right technique, you’ll be able to perfectly halve a whole chicken every time. Your dishes from comforting chicken dinners to impressive dinner party platters will benefit. Give this useful method a try next time your recipe calls for chicken pieces or you want smaller portioned or quicker cooking chicken.
Spatchcock the Chicken
Sorry, youre still going to have to spatchcock first. To do this, all you need are some sharp kitchen shears to cut each side of the backbone in half. Remove the backbone and stash it in your freezer for stock-making, if youre into that sort of thing.
Flatten the Chicken
Once you’ve taken out the back bone, score the underside of the breast bone in the middle with a chefs knife. Then, turn the bird over. Using the heel of your hand, press down like youre giving the bird the Heimlich. Youll hear a snap and the bird will flatten beneath your barbaric weight. Your bird has been spatchcocked.