How to spatchcock a chicken
Spatchcocking ensures even cooking in a shorter time than cooking a whole bird and is an impressive way of cooking chicken on a barbecue.
Follow the following simple instructions to spatchcock your chicken.
You will need some good kitchen scissors and a skewer.
- With good kitchen scissors, snip off the wing tips and the leg knuckles, cutting at the joints.
- Turn the chicken breast-down and, starting at the parson’s nose (the arrowhead-shaped end bit of the tail), cut along the backbone to the neck on one side. Repeat down the other side, then remove the backbone.
- Turn the chicken back over and, with the heel of your hand, press down firmly on the centre. You’ll hear the wishbone crack and the chicken will flatten out.
- If need be, point the thighs inwards, then season and roast at 200°C/fan180°C/gas 6 (or grill on a barbecue, turning) for about 45 minutes until the juices run clear when you pierce the thick part of the thigh with a skewer.