Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / How to Spatchcock a Chicken Recipe
    Lost? Site Map

    How to Spatchcock a Chicken

    1/5 Photos of How to Spatchcock a Chicken

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Dawnab's Note:

    This is a method to take the backbone out of a whole chicken so that it lays flat and is easy to grill

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken on a flat surface breast side down, legs facing away from you.
    2. 2
      With kitchen shears or a very sharp knife, cut out the neck bone all the way to the butt by cutting down one side of the neck bone and then repeat on the other side.
    3. 3
      Turn chicken over and press flat, season and grill or bake as desired.

    Ratings & Reviews:

    • on February 24, 2009

      55

      I made this for mine and SO's dinner on Feb.23. And OMGoodness !!! this is some of the moistest chicken that I have ever eaten.Before baking I brushed both sides with some olive oil and sprinkled both sides with some smokey style seasoned salt. The chicken that was used weighed close to 6lbs., so it was baked at 350 degrees for 1 hour and 15 minutes. I was making mashed potatoes, so a bit of the chicken drippings were used to make a very good gravy.Usually when you make a roasted chicken the breast meat turns out some what dry, but not with this method of baking. Thanks so much for posting this wonderful recipe. This " WILL" be made again and again. "Keep Smiling :)"

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2008

      55

      This is very easy and fun to do. Very good presentation and grilling is easy. I will definitely do this many times. Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2008

      55

      Great instructions!!! I have been doing this for years and I love how you broke it down so even the newest cook could follow along. I love roasting a chicken after preparing this way... cooks so evenly and makes for easy carving.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for How to Spatchcock a Chicken

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 360.7
     
    Calories from Fat 238
    66%
    Total Fat 26.4 g
    40%
    Saturated Fat 7.5 g
    37%
    Cholesterol 121.9 mg
    40%
    Sodium 113.5 mg
    4%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 28.6 g
    57%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites