How To Spatchcock A Chicken
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
409 kcal
-
Course
Main Course
-
Cuisine
American
How To Spatchcock A Chicken
Report
A spatchcocked chicken is great for even cooking, tender meat, and crispy skin every time. Plus it takes half the time of regular roasted chicken!
Share:
Ingredients
- 1 whole chicken (about 4 pounds)
- good quality kitchen shears
Instructions
- Remove the neck and giblets from your chicken and pat it dry with paper towels. Then place it breast side down on your cutting board.
- Using poultry shears, cut alongside one side of the backbone from the tail to the neck. Then repeat on the other side.
- Remove the backbone from the chicken. If you'd like, save and use this in stocks and broths.
- Flip the chicken over so the breast side is up. Then flatten it by pressing down with your hands. You'll hear a crack, and it should flatten completely. Your chicken is now spatchcocked and ready to roast, just remember to tuck the wing tips before roasting. Check out my recipe for lemon garlic spatchcocked chicken - it's super easy and flavorful!
Nutrition Information
Show Details
Calories
409kcal
(20%)
Protein
35g
(70%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Cholesterol
143mg
(48%)
Sodium
133mg
(6%)
Potassium
360mg
(10%)
Vitamin A
267IU
(5%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 143mg | 48% |
| Sodium | 133mg | 6% |
| Potassium | 360mg | 8% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
