Spatchcocking Up Close

If you’ve heard the term butterflying, spatchcocking is the same thing. The process of making spatchcock chicken begins by removing the chicken’s backbone with kitchen scissors (yes, really!). Afterward, you pull open the chicken. It will look like a book. Finally, you flatten the chicken so it’s spread out for seasoning before you smoke, grill, or bake it. Really, it’s not hard at all. 

I really enjoy making spatchcock chicken because it’s nearly impossible to mess up, and you can experiment with a variety of flavor profiles! It may seem like a lot of fussing at first, but you will love the time you save cooking the bird. It takes, on average, 15 minutes less to finish than a whole chicken. Better still, you’re going to enjoy the consummate skin crunchiness.

Advantages of Making Spatchcock (Butterflied) Chicken

For me, this is one of the highly preferred ways of approaching chicken. It has some significant advantages, including:

• Cooking rate. Since the skin lies on a horizontal plane, the meat can cook at the same rate. You won’t have to worry about one part being dry while the other is undercooked. 
• No Fancy Tools: With just a few basic items—kitchen shears, a cutting board, and paper towels—you're all set to spatchcock your chicken. 
• Skin lovers rejoice! The vast majority of the chicken skin faces upward, so you have a larger surface getting the fire’s kiss. You'll fight over the lion’s share.
• Successful seasoning. Because the chicken is lying flat, you can get your chosen seasonings or sauces into every crevice. Don’t be shy!

Add Some Au Jus

Homemade Au jus is a lovely accompaniment to your smoked spatchcock chicken dish. Begin by putting one tablespoon of olive oil in a saucier pan. Add your reserved chicken backbone, and brown it on all sides. Add a quartered small onion, two quartered carrots, two smashed cloves of garlic, and two quartered celery ribs to the pan. Keep stirring until these start browning. 

Deglaze the pan with white wine. Add a cup of water. Make sure to get all the little brown bits from the bottom of the pan so their flavor can mingle with the sauce. Stir for 3 minutes. Reduce the heat and simmer for 20 minutes.

Strain the solids out of the au jus. Return the liquid to the saucier. Bring to a low rolling boil until the au jus reduces by ⅓ cup. At this point, you can stir in 1 tablespoon of Worcestershire sauce, a pat of butter, and 1 teaspoon of lemon juice. Add salt and pepper. Serve on the side of the spatchcock chicken (if you pour it over, you’ll ruin the crisp skin).

Why Spatchcocking Chicken Works

• When you butterfly the bone out of the chicken, it makes even cooking easy
• It’s easy to add herbs or sauces and cover the entire surface of the bird
• Saving the chicken backbone is a great way to recycle your spatchcock chicken for broth or gravy.

How to Spatchcock Chicken: Tips for Success

• Take your time. There is a slight learning curve associated with spatchcocking.
• Make sure to pat your chicken dry completely before applying any treatment
• Cut very close to the backbone to preserve as much meat as possible
• After seasoning the chicken, let it sit in the refrigerator for 30 minutes to allow the flavor to absorb
• Always let your spatchcock chicken rest after cooking. If you cut it right away, all the juices pour out.
• Use a meat thermometer to make sure the bird is fully cooked.

PitMaster Practicality: Safe Storage and Reheating

You can safely store leftover butterflied chicken in the refrigerator for five days in a food storage container or bag. Similarly, wrap the chicken carefully before freezing. It will be good for three months.

To reheat the spatchcock chicken, heat your oven to 350°F. Place the leftover pieces of chicken on a baking sheet, and tent them with foil. Heat for 20 minutes, or until the internal temperature reaches 165°F.

Ways to Cook Spatchcock Chicken

Once you’ve spatchcocked your chicken and seasoned it, there are various ways to cook it. For the crispiest skin, increase the heat for the last 5 minutes of cooking until golden brown. 

.Air Fry: You may need to cut the chicken into smaller pieces based on the size of your air fryer basket. Set the temperature to 375°F. Fry for 40-50 minutes until the internal temperature reaches 165°F

Grilling and Smoking: The flatness of a spatchcock chicken makes it ideal for grilling, resulting in exceptionally crispy skin. Begin with indirect heat, breast side up, then switch to direct heat to finish crisping the skin. You can add a smokebox at the outset using apple, cherry, or pecan wood.

Roasting: Preheat the oven to 400°F. Once seasoned, place the spatchcocked chicken in a roasting pan. Roast for 40-60 minutes. If you like, add vegetables to the pan for the last half hour.

 Insider Intel: Why is it Called “Spatchcock” Chicken?

The use of spatchcock for chicken instead of butterflying has to do with the word’s origins. It comes from an Irish term that roughly translates as “dispatch cock” referring to a quickly prepared chicken.

Common Mistakes to Avoid When Making Spatchcock Chicken

• Ensure you have a sharp utensil; otherwise, it will be challenging to cut through the bone.
• Don’t cut directly along the chicken’s backbone. Cutting it tight to the side preserves meat, and it’s much easier.
• Forgetting paper towels. Your chicken needs to be patted dry to create a crispy skin. 
• Being too timid when pressing down on the chicken. You need to give a good push to crack the bone. 
• Holding back on spices. Make sure every part of the spatchcocked chicken receives equal treatment with your favorite choice of Cuso’s all-natural, non-GMO seasoning blends. 
• Overcrowding the cooking surface. Proper air circulation helps promote even cooking.
• Not watching the temperature. Make sure you take the spatchcock chicken off the grill when the internal temperature reaches 165°F. Higher than that, the meat begins to dry out.
• Slicing for service right away. Spatchcock chicken needs to rest for 15 minutes, allowing the juices to redistribute. 

Butterfly Benefits

You will see some poultry recipes calling for the bird to be butterflied. This is just like spatchcocking. It spreads the chicken by flattening the carcass for even roasting. Some people prefer to cut their spatchcocked chicken into portions before cooking, allowing the meat to have greater exposure to sauces, spices, and heat.

Spatchcock (Butterflied) Chicken FAQs

Can you spatchcock other proteins?

Absolutely. Turkey, Cornish hen, whole duck, Capons, stewing hens, pheasant, quail, rabbit, whole alligator (young), emu, and broiler-fryers, snakes, and pigeons can all benefit from spatchcocking.

Can I use frozen chicken when spatchcocking?

Traditionally, spatchcocking begins with a thawed chicken. A partially frozen chicken poses challenges when cutting and breaking the spine.

Should I brine or marinate my spatchcock chicken?

You can do either, actually. Marinades tenderize and instill flavor. Wet or dry brines work best with grilling and smoking, keeping the meat moist. If you choose a dry brine, use one heaping teaspoon of salt per pound of chicken (let this sit refrigerated for at least 8 hours, with 24 being best.)

How can I make sure my homemade spatchcock chicken is safe to eat?

There are simple steps to follow to keep your chicken safe to eat. 

*Wash your hands with soap and warm water. 

* Prepare your kitchen by cleaning it and sanitizing it before you begin cooking. 

* Maintain a dedicated cutting board and cutting implements (they will ONLY be used for the chicken)

* Use a meat thermometer. They’re not expensive, and you can be sure of your meat’s internal temperature.

* Smoke the spatchcock chicken until it reaches 160°F (no less). It will come up to 165°F as it rests. 

* Store the leftover chicken in the refrigerator within 2 hours of cooking.

What are some of the best ways to use leftover spatchcock chicken?

On the rare occasion that there’s leftover from this luscious bird, you can use it for soup, make it into traditional chicken salad, as part of Jack’s chicken taco recipe, for enchiladas or quesadilla filling, create some white chili, or top a Caesar salad with it. You can also try the chicken in stir-fry, homey casseroles, as a unique pizza topping, or mixed with Alfredo sauce and noodles. 

People Also Ask

What are good beverages that pair well with grilled spatchcock chicken? 

For wine, a bright Chardonnay, Provençal Rose, or Cabernet Sauvignon. In beer, consider brown ale, pale ale, or pilsner. If you like cocktails, try Cuso’s refreshing Maple Bourbon Old Fashioned, Pina Colada, or a fiery Key Lime Habanero Margarita. In the non-alcoholic aisle, there’s white tea and lemon sparkling water.

What side dishes go well with smoked spatchcock chicken?

Roasted cauliflower, a simple green salad, orzo, Cuso’s smoked deviled eggs, or cheesy scalloped potatoes. 

Awesome Spatchcock Chicken Recipes from Chef Cuso

Lemon Pepper Wet Spatchcock Chicken enhanced with Cuso’s Lemon Pepper and Cowboy Butter Seasonings.

Alabama White Sauce Chicken. How can you go wrong with a rich blend of hot sauce, Cuso’s Dust, Gravel, and Hot Honey, all-natural seasoning!

Spatchcock Chicken Buffalo-style10/10 for this spatchcock chicken featuring Cuso’s Spicy Garlic Buffalo Seasoning grilled over hot coals.

Spicy Chicken Sandwich: This sandwich uses spicy spatchcock chicken with avocado and roasted red peppers.

How Are You Cooking Your Chicken?

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