Spatchcocking isn't just a fun word to teach your kids to say on the playground. It's also a great way to get dinner on the table fast.
Also called butterflying, spatchcocking is just a simple prep technique that cuts down the time needed to roast a chicken. It does this by changing the shape of the bird, transforming it from a slow cooking football to a faster roasting slab. And the only special equipment you need is a sturdy pair of kitchen shears.
To do this, simply flip the uncooked chicken so the breasts are down. Starting at either the front or back end, find the center, where the backbone runs down the length of the bird. It will take a little oomph at first, but use the shears to cut down the length of the backbone on one side. Once you've cut all the way, repeat this on the other side of the backbone, which then should come out easily. If you're making stock, save the backbone for that. Otherwise, toss it out.
Now flip the bird over, grab the cut sides and spread the bird open. Press down on the bird between the breasts. The goal is to flatten it as much as possible. Once spatchcocked, the chicken can be seasoned and roasted as normal, but will take less time. A standard 3 1/2- to 4-pound chicken roasted at 425 degrees will take almost an hour. A spatchcocked chicken takes about 35 minutes.
Food on 07/13/2016