How to Spatchcock a chicken- so very simple just two cuts with scissors

[tjmicsak]

open the package in the sink with kitchen scissors
remove the bag of parts
flip the bird around so the back bone is facing up at you- this is the back bone, not the breastbone!!
cut off the flap of skin on the end of the bird
insert and cut with scissors just to one side of the backbone from one end of the bird to the other breaking the small bones with the scissors- maybe 1/2" to 3/4" off the middle.
cut the other side of the backbone same way so that you are removing the spine in about a 1" wide strip end to end
flip the bird over and open the cavity sides to expose the inside and clip the breast bone diamond so that the chicken splits flat and snip any small rib bone ends sticking out if you like.
rinse and set on a flat rack tray, meat and skin side up, tucking under the wingtips. Your bird is ready to prep for cooking how you want. Brine, Frig dry overnight, rub, ect

Now your bird is flat, even thickness across, and will cook evenly in much less time.

Additionally, the finished bird will now be simple to cut apart, just cut on the two main skin seam lines you now have to separate the leg/thigh sections, then split the breast down the middle with a chefs knife.
The breasts will include the wings and they can be removed or kept with that section

Once you do this simple trim you will be amazed at how easy it is and the benefits to cooking and serving.

 

[Steve In Pa]

open the package in the sink with kitchen scissors
remove the bag of parts
flip the bird around so the back bone is facing up at you- this is the back bone, not the breastbone!!
cut off the flap of skin on the end of the bird
insert and cut with scissors just to one side of the backbone from one end of the bird to the other breaking the small bones with the scissors- maybe 1/2" to 3/4" off the middle.
cut the other side of the backbone same way so that you are removing the spine in about a 1" wide strip end to end
flip the bird over and open the cavity sides to expose the inside and clip the breast bone diamond so that the chicken splits flat and snip any small rib bone ends sticking out if you like.
rinse and set on a flat rack tray, meat and skin side up, tucking under the wingtips. Your bird is ready to prep for cooking how you want. Brine, Frig dry overnight, rub, ect

Now your bird is flat, even thickness across, and will cook evenly in much less time.

Additionally, the finished bird will now be simple to cut apart, just cut on the two main skin seam lines you now have to separate the leg/thigh sections, then split the breast down the middle with a chefs knife.
The breasts will include the wings and they can be removed or kept with that section

Once you do this simple trim you will be amazed at how easy it is and the benefits to cooking and serving.

I think we got this right, thanks for the directions.

 

[MKinHB]

I spatchcock mine too but I also have been using two stainless skewers criss cross through them so I can flip them over when I need to.
Been doing it this way on the gas grill for some time. Without them the birds sometimes fall apart when done.
Look closely and you can see the skewers.
This one has Mango Habanero Rub on it.

 

[Steve In Pa]

I spatchcock mine too but I also have been using two stainless skewers criss cross through them so I can flip them over when I need to.
Been doing it this way on the gas grill for some time. Without them the birds sometimes fall apart when done.
Look closely and you can see the skewers.
This one has Mango Habanero Rub on it.
View attachment 1911

Yea, that looks super. The rub sounds good, my wife is a mango habanero fan.
When I pulled the chicken out of the smoker, one leg was left behind inside. Definitely tender.

 

[Mike From R.I.]

Awesome looking chickens.

 

[1MoreFord]

Anyone who does this needs to do themselves a favor and buy and use a proper set of poultry shears. Makes the job much easier.

 

[SeniorChief]

I spatchcock mine too but I also have been using two stainless skewers criss cross through them so I can flip them over when I need to.
Been doing it this way on the gas grill for some time. Without them the birds sometimes fall apart when done.
Look closely and you can see the skewers.
This one has Mango Habanero Rub on it.
View attachment 1911

Do you have a combo smoker? Do you have a tray under you grill grate?

 

[MKinHB]

No, mine is the 850 PRO SERIES and I don't use a tray but I do use foil to protect the broiler plate