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How to Spatchcock Chicken
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5 from 1 vote

How to spatchcock a chicken

Step by step instructions on flattening the chicken and removing its backbone.
Course Main Course
Cuisine American
Keyword how to, spatchcock chicken
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 426kcal
Author Olya


  • 3 ½ lb. whole chicken


  • Place a whole chicken on the cutting board, breast side down and legs facing away from you.
  • Using kitchen shears, cut along one side of backbone with kitchen shears.
  • Cut up along the other side, cutting the rib bones as you go until you can completely remove the backbone.
    Remove the backbone.
  • Open the chicken out and expose the keel bone.
    Take the sharp end of your boning knife and slide it gently up one side of keel bone being careful not to cut the meat. This is done to disconnect the keel bone from the breast.
  • Once the bone is loosened up, run your finger around each side to pull it away and then pull the keel bone out.
  • Turn the chicken around. It's done.


Calories: 426kcal | Protein: 36g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 138mg | Potassium: 375mg | Vitamin A: 280IU | Vitamin C: 3.1mg | Calcium: 22mg | Iron: 1.8mg