Our step-by-step guide to spatchcocking a chicken for quicker roasting and grilling.
The term “spatchcock” is rumored to be a 17th century shorthand for “dispatching the cock”, meaning to open a chicken carcass in order to cook it. This technique involves splitting the chicken by removing the backbone so you can flatten it, resulting in crispier skin and even, quicker cooking.
A spatchcocked bird is great in the oven for a quick roast chicken. Rub a 3-4 pound chicken with 2 tablespoons olive oil, salt, and pepper, then roast at 450° F for about 40 minutes, until the internal temperature reaches 165° F. Spatchcocking is also ideal for a chicken you want to grill—by laying flat, it easily chars and absorbs smoke’s flavor, while staying juicier than it would if you cut it into pieces.
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