How to Spatchcock Chicken! (One of Our Best Chicken Recipes) The Bearded Butchers

[@gibbnal]

Just tried this deboned spatchcock prep with the Hollywood rub. Cooked on a traditional stick burner at 250F for two hours. Hands down the best chicken I've ever had. Ever. Great channel. Great seasoning.

[@palashmathur9969]

Amazing cut to make semi boneless spatchcock Chicken. Never Seen this before.

[@patrickmassengale]

I was literally salivating while watching you finish up those birds. Thank you for showing how to do the initial cuts. I'd like to see the finishing cuts as well where you concentrate on that until it's done rather than someone tasting it while you're cutting it....not that I can blame him for wanting to dig in! :)

[@tonybivens1945]

Love how you went straight for the flat best piece

[@dalva91]

Every time you two grill/smoke the meats I’m left drooling and hungry. nice chickens 🐓💨

[@mec1690]

My husband just tried this tonight, (with a very dull knife) 😬 but was able to get it done and made up a dry rub seasoning to put on it! Baked in oven at 200° for about 2 hours then up to 500° for about 30 min basting it with his homemade bbq sauce! It was amazingly tender and delicious! Our kids said it was the best chicken ever! Thanks for all the videos, we learn a lot watching! Hoping to stop in and meet you guys next year on our way to PA! Our kids are so excited to see you guys!

[@brentbroughton7989]

My grandma and I cook this together, always makes for a great dinner

[@namalfernando]

I got impressed with the way you save and preserve meat without wasting it. It's a very good example to countries like where I'm coming from (Sri Lanka). We waste more food because most of us don't feel the value even though we poor country. Very great video today. Looking forward to seeing the next one soon.

[@TheBeardedButchers]

Thanks a lot, Namal! Totally get what you mean. Always a good point to reduce food waste whenever we can. 😉

[@setfreeatlast7777]

I tried this once and my kids loved it. Love your videos. Thanks for all the valuable information.

[@TheBeardedButchers]

Great to hear!

[@mikew1956]

Scott and Seth thanks so much for taking the time to "meat" the kids. It really made their day. They talked about it all the way back to TN. Looking forward to trying the Bison, Elk, and all the flavors.

[@TheBeardedButchers]

Very heart-warming to hear! We enjoyed the time as well! Hopefully you guys can visit again soon!

[@rysaj1]

Looks delicious. My grandmother loved the tail. Or as she called it the last part to jump over the fence.

[@MegaFregel]

Looks burned.

[@laneclaypool8005]

The North end of a chicken headed South.

[@rogerhineline9356]

Tried the Zesty on the whole, skinned and skinless chicken breast in the smoker. It came out OUTSTANDING. The BEST seasoning ever.

[@TheBeardedButchers]

Sounds amazing, Roger! Wait til you try it on tacos 😉

[@blueenglishstaffybreeder6956]

I’ve been doing this for years now, in my opinion the best way to cook a chicken, I put garlic butter and lemon under the skin and omg it’s more tender and juicy than just about any meat, also do it with turkey

[@TheBeardedButchers]

Sounds delicious! Thanks for the awesome tip! 🤤

[@blueenglishstaffybreeder6956]

The Bearded Butchers love the channel too fellas

[@jmdelan99]

the sugar in the Hollywood added the additional color. both great.

[@TheBeardedButchers]

For sure 👌

[@jackofalltrades5199]

I followed the instructions and recipe and cooked it on my Camp Chef pellet stove. To get the crispy towards the end I opened up the firebox which allows the fire to get up to the meat. Would’ve never thought of it had you guys not done it first. I am now the local papa of poultry!!

[@TheBeardedButchers]

Great job!

[@edzmuda6870]

Wow! By spending a little extra energy by carving out the rib cage around the white meat while leaving the bones in the dark meat intact, you get dry and chalky white meat and partially raw dark meat after cooking...A win win! Brilliant!!

[@clayrobinson7873]

You obviously don’t know what you’re doing if it turned out that way

[@FloridaHeat101]

Looks delicious! Going to use this deboning technique on my next cook. Thanks for the vid.

[@TheBeardedButchers]

You bet

[@thesmokewagon6302]

Best spatchcock video on KZbin. I have watched several.

[@TheBeardedButchers]

Thank you so much!

[@HistAri2]

I bet these guys serve chicken for the vegetarian option. If it's not red meat, it's basically a vegetable.

[@calebmanuel17]

No thanks.

[@Al-Gore-ithm]

Lol that made me laugh!

[@a_monte]

Ron Swanson style

[@christopherberberena5991]

That’s Hilarious 😆

[@ejcejc4113]

What's the problem.

[@tonygonzalez2224]

Great job on the yardbirds! Thanks for demonstrating your skills on deboning it like you did. It was awesome! Love y’all’s videos, never disappoint! 🤠

[@rockl101]

Straight up, you guys rock!! I think I have watched every video y'all have put out. Great content!! Cooked this on my new Traeger twice now because of y'all!! Hats off to the Bearded Butchers!

[@belchymcburpington512]

Just bought a six-pack of spices after seeing this video! Can't wait until they arrive. Yummmm! Thanks, guys. :)

[@TheBeardedButchers]

That is awesome! I appreciate that!

[@acmc2008]

I did the same!

[@belchymcburpington512]

I’ve used all of them so far except two - Black & Hot. The Original, Chipotle, Hollywood, and Cajun are all excellent.

[@darlene2861]

You guys make cutting the chicken look so good. Thank you for the demo on Spatchcock.

[@bobbypentland5764]

Great job on those birds! Now I’m hungry. Thanks for sharing this, see you next time.

[@geoffmoody7809]

Great video!!! I usually just use shears and cut out the spine but this will be my new go to method. More bones for that liquid gold stock

[@chadnadeau3600]

I tried this the other day. I smoked it in my electric smoker and it was the best chicken I’ve ever had. I used the original blend of the bearded butcher seasoning and it was phenomenal

[@TheBeardedButchers]

That's awesome! Thanks for sharing, Chad!

[@georgeneckrock7575]

Love everything you guy's put out. Interesting, informative and delicious !

[@TheBeardedButchers]

Thanks so much!

[@RespawnPlays]

my daily night time routine is watching your guy's videos :D

[@TheBeardedButchers]

You're the best!

[@muzzgit]

I like the 'less is more' approach when seasoning Chicken, and I often blend a little plain flour with the seasoning which helps with the crisp skin. A little Chinese Chill Oil rubbed in works a treat too ... Sugar in any seasoning will burn every time .. I have your Carnivore T-shirt .. love it.

[@TheBeardedButchers]

Great tip! And hope you like the shirt! 😉

[@MtnBadger]

It's nice to see someone that still knows how to spatchcock a chicken. Most do it the "cheater's" way, just cutting out the backbone with shears. It's faster and easier but leaves the rib bones, which sucks compared to the "right way." Good job.

[@billdillard885]

I don’t even use shears... Electric knife, zip the black bone out and they are ready for the brine... always brine my chickens. Never had a problem with bones.

[@MtnBadger]

@@billdillard885 I've had plenty of "quick version" spatchcocked chickens, I realize the rib bones aren't "that big of a deal," I just appreciate the way shown as you get a pseudo-boneless chicken that's easy to cook, cut and eat. :) "There's more than one way to spatchcock a chicken..." hehe, I'm just glad the "real wsy" isn't completely dead. :)

[@spacecowboy_1962]

this is not a spactchcock chicken, its a semi deboned chcicken

[@MtnBadger]

@@spacecowboy_1962 Uummm... Did you see the title "How to spatchcock a chicken??" Removing the backbone to facilitate flattening the chicken *IS* spatchcocking a chicken, by definition.

[@jamesryan5868]

Every time I watch you guys grill or smoke, at the end of the videos IM STARVING!!! I have the Cajun & Hollywood , there great on beef & pork have to try it on that flattened chicken! Thanks for great videos!!!👍🏻👊🏻

[@TheBeardedButchers]

That is awesome! Yes -- try out our blends on Spatchcock chicken and let us know how it goes! 😁

[@FrancisBlakely]

I watched your video on how to cook a flattened chicken deboning and everything used your Hollywood seasoning and your caging seasoning on them came out great that is the only seasoning I will be using from now on

[@henrykrinkle5353]

Really enjoying your videos - I love watching the whole process from carcass to plate!

[@TheBeardedButchers]

Stay tuned for more, Henry!

[@tomsrandomness]

Literally made boneless chicken thighs with your original seasoning best chicken ever.... your @BeardedButcher seasoning is unparalleled

[@TheBeardedButchers]

We appreciate this!

[@SethDabs]

I made some Tri Tip chili yesterday for the people at work for a potluck. I ended up using the cajun blend on the tri tip to slow smoke it before adding it to the chili. It was absolutely amazing. You gentlemen have done yet again, an amazing job with the blends you have created. I love the Black seasoning and the hollywood as well. I can't wait to get the whole line. I will definitely be getting a bucket of the black blend soon.

[@TheBeardedButchers]

Woohoo! Thanks for the support! Glad you like our rubs. 😉`

[@MrTonyMontana1177]

I just ordered a 6 pack of shakers. I'm so excited!!!!!

[@aaronwilton8738]

I just ordered a 6 pack of seasoning. I’m up in Canada. I’ve got a whole beef of mine I killed in the freezer. Can’t wait for my seasoning to get here so I can see what I like

[@SMKreitzer1968]

Thanks guys, looked fantastic, stay safe and God bless.

[@TheBeardedButchers]

Thanks, you too!

[@SharPalSchmal]

Happy 4th, Guys! So last night I watched a few videos on how to spatchcock and yours was by far the most thorough. But, I thought, it's my first try at this so I'll just aim for the back bone this time around. Nope. Once I started, I did the whole rib cage plus back bone with my husband's Victorinox- I just followed your instructions and while not as neat as yours it still looks good! It's going on the grill in a bit. Thanks for the helpful video and I'll definitely be checking more out soon.

[@MrV8eater]

Bro love the content keep them Coming !!!!!

[@TheBeardedButchers]

Thanks! Will do!

[@NF1CHAMP]

@@TheBeardedButchers are all ur seasonings gluten-free??

[@lsatenstein]

If you ever get to Montreal, Canada, you should visit "My wet Chicken" restaurant. They serve "Portuguese Chicken", which is your flat chicken. They align about 4 chickens on a spigot, which is designed for flat chicken. It is a wire pancake type of fastener to hold the chicken to the shaft. They roast the 4 chickens at one time, allowing the shaft to rotate both sides of the chicken over charcoal flames. When the chicken is done, they severe the two halves and sell each half as part of a meal. The chicken receives a painting of Portuguese sauce, as spicing the chicken before-hand causes much of the spice application to drip off into the coals. You can also get a small extra cupcake container of extra sauce. Yes, Portuguese chicken, a good layer of Portugiese sauce, coupled with a salad, and specially prepared accompanying bowl of fries and with flavoured soda pop is something to enjoy at the moment and to dream about for a days to come.

[@TheBeardedButchers]

Sounds amazing, Leslie! Definitely on our bucket list!

[@Julian-zy1em]

Awesome video guys!!!... academy award!!!

[@DiabloOutdoors]

thanks from Canada. That's exactly what I was looking for. Most just use scissors to cut the backbone then do one more cut and split it open. They do not remove the carcass. I am going to use this in a few days!

[@mikapooh3329]

White Feather Meats - I’ve been wondering why a company with that name doesn’t show more love to Chicken lol! Thanks for doing a poultry video!

[@Yamobethere]

If you look for it, they have an explanation of how they got the name White feather

[@mikapooh3329]

Oh ok thanks for the info! I’ll search through the archives some more

[@TheBeardedButchers]

That's right. We dropped a bit of family history on our vid here: kzbin.info/www/bejne/gpXCoJiFgblnfZY&lc=Ugyv4z0IDEWc0z84-dx4AaABAg 😁 Also explains how we got the name Whitefeather Meats.

[@charlesfoleysr6610]

When I did flat chicken befofe, I just clipped out the backbone. Your way is so much more convenient for serving.

[@TheBeardedButchers]

Would still love to know more about your way, too!

[@phill3583]

I do the same. It's the traditional method. Just cut along both sides of the backbone with shears, and remove. Then crack the breast bone flat. Takes less than a minute. Leaving the bones in retains moisture, and adds flavor. This is more of a partial de-bone.

[@lenski1115]

This also works with season or marinate chicken baked 200degrees 30 minutes in the oven finished on bbq grill and the skin won't stick to the grill

[@dam7ri]

I've spatchcocked a few birds (cornish hens, ducks, and chickens), but I only removed the spine and cut through the breastbone. I'll definitely give this method a try. Also, I cut the ends of the winds off, to add to the stock. No sense in cooking them and not eating them, when they can be put to better use.

[@robertdavis2373]

Never fails. They always put out great content. Wished they'd put out more videos.

[@mikkelnielsen888]

Burnt 2 chickens, used aggressive amounts of their own spice mixes, and took forever. I found it ridiculous. and they butchered thosed chickens far to much, you only need to remove the back bone, not the ribs. it is called butterflying a chicken, this semi boneless is just too damn lame.

[@jammer2isme]

i spatchcock turkey but leave the bones and just use kitchen shears to cut the backbone out then use a 'dry brine'. a quick hard press flat, tuck the wings, and place on a rack on large sheet and bake in a LOT less time that traditional roast turkey in oven. faster prep time, crisped n salty goodness skin, and stayed nice and juicy

[@TMac0925]

Thanks guys. Looks awesome as always.

[@firetruck1364]

Thanks guys!!! Found this viddy about 2 months ago. BBQed 3 chickens since and it's AMAZING!!! The breast and quarters finish at the same time. BBQ-ing an 11lb. turkey for Thanksgiving tomorrow. Wish me luck and thanks again!

[@ntdfmaverick]

You guys are the best.

[@k_runwt]

I literally just finished eating but my mouth is watering... I wanna taste that!

[@joshgoins2602]

that’s what she said

[@jimsmith2088]

You guy's are awesome, thanks for sharing , that looked amazing

[@TheBeardedButchers]

Our pleasure!

[@HJESR]

Another great video. Thanks for sharing

[@TheBeardedButchers]

You bet!

[@steve-og4285]

I've seen people grill chickens like this for a while. I never understood how it was done until this video. Thank you!

[@stevedoy796]

Loved this video Would love to see more like this

[@Sam-ny1ng]

You guys are great and Rock'en it !! Thanks for the good Cooking tips..

[@hansberends2856]

I don't watch a lot of youtube, but I'm following some food channels. You guys, Sam the cooking guy and Matty Matheson. And suddenly, all three had chicken on the same day! Sam and Matty made some kind of chicken sandwich, and you made spatchcock chicken. So i decided to mix the three recipes a bit. Marinated chicken thighs with buttermilk, sriracha and bearded butcher cajun seasoning, fry and put it on a bun. Added some lettuce, tomatoes and spiced up mayo. Really amazing!

[@janetholley1004]

Ok the word Spatchcock jumped out at me and I started laughing, already gave a like and haven't watched it yet , know this has got to be good. The way you have those chickens laid out looks like they are ready to put on a suit and go to town. And no I haven't had my coffee yet😁,love all the videos both of you do. Where did that word come from, I 🧡🤣it!

[@TheBeardedButchers]

Really appreciate this, Janet! Thanks for tuning in!

[@brianmikus6023]

To get really crispy skin, pour boiling water over the skin before seasoning. It will tighten up the skin and give you a super crispy product.

[@TheBeardedButchers]

Thanks for the tips, Brian!

[@amyolson8017]

I made the deer brats turned out awesome thanks guys

[@TheBeardedButchers]

Awesome to hear that, Amy! Which seasoning did you use? 😉

[@amyolson8017]

@@TheBeardedButchers I used the original seasoning was so happy how well they turned out 😊

[@wagnerfamily896]

Great Video, Thanks. Just made NY Stripes with the original blend - great. Just ordered the Cajun blend.

[@TheBeardedButchers]

Good stuff! Hope you enjoy!

[@jldc1759]

I’ll need to give this a try!

[@TheBeardedButchers]

Let us know how it goes!

[@BigFred1925]

Excellent guys. Gotta try this one.

[@TheBeardedButchers]

Please do, Pete! Rooting for you!

[@pardefarmeaurx3720]

Those chickens look so good. Always did wanna spatchcock a chicken. That was a good step by step! Loving the cooking segments! You guys do a lemon pepper base blend for poultry/pork. I bet it would be delicious. Can't wait to order m bucket!

[@HOBrian2003]

Once I dig my grill out from under feet of snow, I’m going to give this try! Thanks guys as always!

[@mariogutierrez3432]

BB you guys are mind readers, i was just wondering how this was done and know i know . This is def on my list of things i need to try out next . Thank you guys for all your knowledge and advice i really appreciate all your videos.😁👍👍

[@bithog6455]

Got to thank you a million times , this was so easy so delicious we thank you

[@TheBeardedButchers]

You are so welcome!

[@comiketiger]

You guys are the best! Really enjoy your work! That chicken looks exceptional. God bless all here.

[@TheBeardedButchers]

Our pleasure!

[@shockr9959]

Awesome vid guys!!

[@TheBeardedButchers]

Thanks!!

[@ericphillips628]

We are trying this method tonight. Love the content!

[@TheBeardedButchers]

Please share how it goes, Eric! We're keen to know!

[@ericphillips628]

@@TheBeardedButchers I am not sure if I will ever prepare a bird another way! The smoke was just enough, and the kiss of the grill sealed the deal. Only complaint was the the seasoning was a bit salty (competitor product). Do you guys know anyone that makes a killer seasoning?

[@tobiemitchell7349]

Yup got to find those joints.....

[@TheBeardedButchers]

Totally.

[@BladeUtah]

Thank you for this detailed description of this process. I was able to butcher without "butchering", thanks to your video. ;)

[@TheBeardedButchers]

You are welcome! What would you like us to cover next?

[@EvilWhiteColonialist]

My mouth literally watered watching you eat that chicken, I got a little emotional. Doing this this weekend

[@richardtoms9161]

I have been doing that with poultry for a while did a 22 pound turkey for Thanksgiving cut the cooking time by more than a third vertical smoker and finished on the grill.

[@Jay-lc1nh]

I still get the shivers from good food to.

[@TheBeardedButchers]

If you can only smell them through KZbin. 🤤

[@100radsbar]

Nice, I am going to try that next time Chicken is on the menu. I really like that you show how to process the meat in real time. I have learned quite a bit watching your videos. :)

[@TheBeardedButchers]

That sounds great! Thanks for watching!

[@roboto1138]

Just ordered a sampler pack of all spices and sauces. Thanks for the discount code. Love the content.

[@TheBeardedButchers]

Awesome! You're always welcome. Cheers!

[@_Oz_]

I have done this twice now, with much bigger birds. Y'all make it look easy! It takes me a lot longer and it looks like a hack job.

[@SpiceyNice]

I like your tutorial of how to do this better than anyone I’ve seen on KZbin.

[@lukecummings6368]

Love your videos! They always leave me educated and starving 😆

[@TheBeardedButchers]

Love to hear that! Thank you so much, Luke!

[@joeyrodriguez3693]

Looks amazingly TASTY!!! You guys are awesome and more entertaining than most TV. Keep up the great videos. Just a suggestion to up the internal flavor, whenever doing poultry, brine it first for an even more juicy " never dry meat" flavor.

[@TheBeardedButchers]

Great suggestion! Thanks!

[@Jrhnhemp]

Propane torch to crisp up up the skin works too.

[@14sgs]

Done and Done - Can't wait ! Thank You

[@xRelyT1]

Moving into my house in a couple of weeks and am excited more for being able to have a yard to buy a Burch barrel! Been waiting since last year

[@TheBeardedButchers]

Wow! Congratulations and good luck, Tyler! 😁

[@Stubby0266]

I grew up with the Traeger kids that started their grill business.

[@salcalderon2125]

I'm not really a poultry kinda guy but you fellas really knocked that one outta the park! I'm ordering your seasoning and firing up the traegers! 👍🏼

[@TheBeardedButchers]

Wooohoo! Let us know how it goes, Sal! Happy grilling!

[@priscillaspencer6358]

Thank you for sharing.

[@TheBeardedButchers]

My pleasure, Priscilla!

[@RLabbe508]

Great video. Your technique looks easier than removing only the backbone. I’m looking forward to trying this.

[@RLabbe508]

@@GH-mb4kd Well, he made it look easier than my previous attempt at spatchcocking a chicken. In reality, I pretty much hacked up that chicken. The skin covers a lot! 😀

[@G5ranch]

Awesome way to bbq a yardbird. But personally I’m old school and will use a wood smoker and then Syrup over charcoal

[@toastymctrigger6061]

Syrup over charcoal? Curiosity peaked✅

[@G5ranch]

@@toastymctrigger6061 sorry meant to say Sear over Charcoal. Siri did not understand what I said when I spoke. But now I’m curious myself to see what would happen with adding maple syrup and the Searing it. Lol

[@richardalvarez4878]

Wife and I Just discovered your show love it. We also are Ohio natives

[@TheBeardedButchers]

Very cool! Welcome aboard, Richard!

[@JamesJohnson-pb4fu]

This is just a suggestion... I like to take my seasoning and put it in a bowl then cut some butter and put it in the seasoning, I then loosen the skin on the bird and put the seasoned covered butter under the skin. I then coat the outside of the bird with the seasoning as shown in the video. I do this to add more flavor to the meat. Again just a suggestion.

[@TheBeardedButchers]

Great idea!

[@davidgriggs9193]

Awesome, easy, great family favourite now, little peri peri seasoning or lemon ant garlic, just so tasty and tender. Cooked in the oven and finished under the grill, the new way forward!!!

[@TheBeardedButchers]

Sounds delicious, David! Thanks for sharing your recipe!

[@bonlilsam]

I spatchcock my Thanksgiving turkey every year -- never, ever, ever a dry bird! Always juicy and roasts a LOT faster. Doing a 20lb+ bird can be difficult unless you have really sharp knives and strong kitchen shears to get through the ribs and tough hip joint, but I've done a 28lb bird. And YES! keep the backbone for stock. It is amazing. I don't remove the ribs and keel as shown here, I just cut the ribs along the back and split the keel to flatten.

[@fr4me.01]

Killer vid guys, thanks!

[@jaytomson7052]

No, really, it is that great!

[@myetman]

Very nice, this is the only way I cook chicken on my Traeger...being winter up here I do run mine but so hungry for it now. thanks

[@johnsamuels9096]

Good video as always.

[@TheBeardedButchers]

I appreciate that, John!

[@tyb525]

Was wondering if you guys would ever do a video with chicken!

[@TheFedman2002]

Cant wait to make this

[@TheBeardedButchers]

Rooting for you! 🐔