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Let’s learn how to spatchcock a chicken, turkey or any other type of bird.
I like to wear nitrile gloves and use a prep tub when handling birds, so it’s easier to clean up after.
Remove the bird from the bag and clean out the cavity. You can throw those bits away or save for stock or a snack.
You can optionally rinse the bird. If you do, make sure you don’t cross contaminate and clean up with a diluted bleach solution.
Pat it dry with a paper towel and pluck any leftover feathers.
Flip the bird on its belly and find the oysters. They are the bulges of meat on the backbone, right between the legs. Some say this is the best part of the chicken. The french call it “sot-l’y’laisse’ (so-lee-less) which means ‘only a fool would leave it”.
I cook the bird with them on and then eat them on my own before I bring the bird back into the house.
Using poultry shears or a sharp knife cut along one side of the backbone being careful to avoid cutting into the oysters.
Optionally cut along the other side of the backbone and remove it. I like to leave it on for smaller birds. If you remove it, then save it to make your own chicken stock.
Make a small slit in the cartilage between the breasts.
Put a hand on each side and press down firmly to splay it out.
I like to remove the keel bone so the bird lays flatter. Rotate the bird 180 degrees. Run your thumbnails under and around the keel bone and then pull it out.
You don’t need a knife to remove it.
Flip the bird on its back and tuck the wings so you can get your rub under the wings and they don’t interfere with your rub on the breasts. You can secure the wings with toothpicks if they don’t want to stay tucked on their own.
Let me know in the comments if you want to see a video on how I cook a spatchcocked chicken.
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