Spatchcocking is actually really easy and it is a great way to fool everyone into thinking you know what the hell you are doing in the kitchen. This works on all types of birds like turkey, chicken, duck, game hen, humming bird, etc. You can save the spine and trimmings for making a broth so you don’t waste anything. This little trick takes about 10 minutes or less out of your day. Once you do it a few times you’ll be able to do a whole chicken brood in no time. You can also go to your local grocer and practice in their chicken department. I’m kidding, please don’t do that. (But if you do film it.) Here’s a fun game to play with your uptight family and friends, see how many times you can say “spatchcock” around them and make sure to subtly emphasize the “cock” part. You win when they get offended. Good times.
- 1 whole chicken, turkey, or whatever bird you like
- Sturdy kitchen shears
- Locate the spine. Hint, it’s on the back.
- Using the shears, cut along the right or left side of the spine.
- Repeat the process on the other side of the spine.
- Remove the spine and neck.
- Flip over the bird and locate the breast cartilage. It will be right at the neck, very white, and shaped like a V.
- Make an incision in breast cartilage.
- Gently press down on both breasts (giggle) and expose the breast plate.
- Tuck wings. (Optional)
- You will need to invest in sturdy sheers. Don’t waste your money on crap.
- Use the scraps to make broth. You can freeze it for months.
- When cutting the breast cartilage, start with a soft touch. You don’t need that much pressure to cut it.