Why You Really Ought To Spatchcock Chicken

Spatchcocking chicken is an underrated technique for ensuring even cooking and delicious product, says Kaleena Bliss, executive chef at the Chicago Athletic Association and its rooftop restaurant, Cindy's. "It's a method where you remove the backbone from the chicken so it can lay flat, allowing it to cook more evenly," Bliss explains. The best way to accomplish this rapidly and safely is with your sharpest pair of kitchen shears. "Once you've removed the backbone, flip the bird over and press down firmly on the breastbone to flatten it completely," she instructs. 

The process can seem daunting at first, but it's one that home cooks should invest time in perfecting because it greatly improves both grilled and roasted chicken. Where butterflying chicken breasts means thinning them out for better cooking, spatchcocking is a similar process that flattens the whole bird for a way to "develop that beautiful golden, crispy skin while keeping the meat juicy" as Bliss puts it.

A spatchcock preparation doesn't necessarily save time, Bliss says, dispelling a popular misconception. "If I'm grilling the chicken low and slow, spatchcocking doesn't necessarily save a ton of time — it's more about even cooking," she says. If you are truly looking to cut down on cooking time with a whole chicken, Bliss says the secret is to break the chicken down into quarters or eighths. No matter whether you cut it up or cook it whole, however, proper seasoning and preparation is the key to delectable flavor and that perfectly crispy roast chicken skin that makes mouths water.

"I'm a huge fan of using ingredients that pack a punch with minimal effort," Bliss tells Foodie. "These ingredients are easy to keep in your pantry and can totally transform a simple weeknight chicken dinner into something restaurant-worthy." To that end, she recommends the powerhouse condiment fish sauce, which "gives the meat a deep, savory umami kick that really elevates the final dish." If you are keen to try out a dry rub, Bliss endorses a potentially offbeat ingredient: earthy mushroom powder. "I like to blend it into dry rubs with garlic powder, paprika, or even a little brown sugar — it's subtle, but it makes a big difference," she says.

If you haven't attempted it before, spatchcocking a chicken may seem like a complicated technique that only a seasoned chef can pull off. Once you try it, however, you'll find the process far less intimidating than it seems on paper. With a little practice, you will be confidently spatchcocking chickens for your family dinner rotation. But you needn't limit it to commonplace meals: a gorgeous, golden roast chicken is a fit centerpiece for even the rarest celebration. Is it a coincidence that bubbly, festive Champagne is the perfect accompaniment for roast chicken? We think not!