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. Its easier to flip on a grill or in a pan on the stove too, as its smaller than a spatchcocked bird, which can be dangerously clumsy to flip, and quicker than chasing a chicken cut into 8 parts with a pair of tongs. 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 handy technique that makes cooking the bird quicker and easier. But before diving into how to do it, it’s important to understand the terminology behind this method. There are a couple of names for cutting a chicken in half, so let’s clarify exactly what they mean.
Spatchcocking
The most common term for cutting a whole chicken in half is “spatchcocking” Spatchcocking involves removing the backbone and flattening the chicken so it lies flat, This allows the bird to cook faster and more evenly
Here’s a quick rundown of how to spatchcock a chicken:
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Place the chicken breast-side down on a cutting board. To get rid of the backbone, cut it on both sides with sharp kitchen shears or a knife.
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Flip the chicken over breast-side up. Press down firmly on the breastbone to flatten the chicken. You may hear it crack.
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The chicken is now spatchcocked! It lies flat and even for quick, consistent cooking.
There are different ideas about where the name “spatchcock” comes from, but some think it comes from the Irish and English words for skewer (“spit”) and chicken (“cockerel”). This word could mean grilling spatchcocked chickens on a spit.
Butterflying
Butterflying is another term used interchangeably with spatchcocking a chicken. The steps are the same – removing the backbone and flattening the bird.
Butterflied chickens are named after the way they look when they are done cooking—like a butterfly with its wings spread out. The chicken is on its back, with its breastbone broken in the middle, making it look like the body of a butterfly. Its legs are spread out like wings.
Spatchcocking and butterflying are both ways to prepare a chicken for quick cooking by cutting out the backbone and flattening it out. The steps to get the bird ready for the grill or oven are the same for both.
Halving
You can also take the spatchcocking process one step further by fully splitting the chicken into two halves.
To halve a spatchcocked chicken:
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After removing the backbone and flattening the chicken, flip it over so the breast side is facing down.
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Locate the center of the breastbone and, using a sharp chef’s knife, cut through the bone and meat straight down the middle.
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You’ll end up with two halves – each with a breast, wing, leg and thigh.
Halving the spatchcocked chicken allows for even quicker and more consistent cooking. The two halves will lie flatter in the pan or on the grill, resulting in crispy skin on both sides. It also makes the chicken easier to serve.
How the Terms Are Used
In recipes and cooking guides, you’ll most often see the terms “spatchcock” and “butterfly” used interchangeably when referring to removing the backbone and flattening the bird. “Halving” may also be used after first spatchcocking/butterflying the chicken.
For example:
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“Spatchcock the chicken and rub it with olive oil.”
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“Butterfly the chicken then grill it for 20 minutes per side.”
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“Spatchcock and halve the chicken before roasting.”
The terms can be used in a couple of ways:
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As verbs to describe the prep technique: “spatchcock the chicken before roasting.”
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As adjectives to describe the state of the prepared chicken: “grill the spatchcocked chicken.”
Benefits of Cutting a Chicken in Half
There are some excellent advantages to spatchcocking or halving a chicken before cooking:
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Cooks faster – With the bird flattened, the meat is closer to the heat source and cooks in less time. Halving speeds it up even more.
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Cooks evenly – The meat receives consistent heat on both sides, preventing over or undercooked spots.
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Crispier skin – The skin has ample contact with the pan or grill, yielding ultra-crispy results.
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Better seasoning – Spices and herbs penetrate deeper when rubbed on the flattened bird.
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Easier to serve – Carving pre-halved chicken is cleaner and simpler.
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Cooling efficiency – A spatchcocked or halved chicken cools quicker, making it safer to handle.
For home cooks short on time, cutting a chicken in half is an easy shortcut to quicker cooking and guaranteed crispy skin. And understanding the terminology helps you follow recipes precisely. So next time a recipe calls for spatchcocking, butterflying, or halving the bird, you’ll know exactly what to do!
Flatten the Chicken
Now that the back bone has been removed, use a chefs knife to make a score on the center of the underside of the breast bone, and then flip 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.
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.
How To Halve A Chicken
FAQ
Can you cut a whole chicken in half?
Being able to cut a whole chicken in half properly is a skill that every cook must master. Though it looks and sounds simple, there is a technique that enables you to halve it smoothly, leading to a flat bird. This makes cooking a lot faster and gives you an easier time plating.
How do you halve a whole chicken?
One of the best techniques to start halving a whole chicken in half, whether you’re going to roast, boil, grill, or cook it differently, is to spatchcock it. You can take a whole chicken and flatten it by following this method. Doing this helps with cooking time and gives you crisp skin on both sides.
How do you split chicken in half?
Split the chicken in half: – Open the chicken up after removing the backbone, exposing the cavity. – Press down firmly on the breastbone to flatten the chicken. – Cut through the breastbone with your chef’s knife or kitchen shears, splitting the chicken into two halves. 6. Separate the halves:
Can you cut chicken in half with a knife?
A standard sharp chef’s knife to make cuts and slits. But kitchen scissors will make the job easier and faster. A chef’s knife is the only tool that will work. Before you begin cutting the chicken in half, pat it dry using a damp paper towel.
What should I do before cutting chicken in half?
Before you begin cutting the chicken in half, pat it dry using a damp paper towel. This makes sure the chicken is clean and helps it cook by making the pieces more tender and lowering the moisture on the skin. It also ensures your safety as it becomes easier to grip.
How do you cut a spatchcocked chicken in half?
Here is how to cut a whole spatchcocked chicken in half. Flip the chicken breast-side down on the cutting board. Locate the center of the breastbone. Use your finger to gently press on the breastbone to see where you’re supposed to cut to separate each half. Using your chef’s knife, cut the center of the breastbone.
What is it called when a chicken is cut in half?
Spatchcocking is the process of removing the backbone of a chicken or turkey (or any other bird you’re cooking) so it lies flat. The bird is split down the middle and opened up like butterfly wings, which is another name for it.
What is the difference between spatchcocking and butterflying?
While often used interchangeably, “spatchcocking” and “butterflying” refer to similar techniques, but spatchcocking is specifically for preparing a whole bird, like a chicken or turkey, while butterflying can be applied to various cuts of meat or poultry.
Is spatchcocking a chicken better?
Not only does spatchcocking halve the cooking time of a bird (whilst allowing the meat to remain on the bone and retain its flavour), it also exposes more skin for the marinade to hold on to (as well as crisping skin beautifully — no soggy skin here), and it helps the meat to cook more evenly.