This post may contain affiliate links.
If you buy something from one of the linked sites you won't pay anything more, but I might make a commission.
There are two great reasons to spatchcock a chicken. One, you get to say the word “spatchcock.” It’s really fun to say. Two, you can cook a whole chicken in half an hour.
The word spatchcock, which is supposedly of Irish origin, basically means to butterfly by taking the backbone out.
I used this recipe, in a cast iron skillet – it fit perfectly. Of course, nothing prepared me for the grossness that is cutting out an animal’s backbone with kitchen shears. The things I do for my carnivore husband. At least it was worth it: he proclaimed the chicken fantastic. Fiona ate a ton (no surprise) and even Jake liked it (a huge surprise, since it wasn’t in nugget form and presented in a McDonald’s box).
Several people have told me on Facebook that they have their butcher do the spatchcocking. I fully support this method, since you get another chance to say the word out loud.