Spatchcocking Poultry & Game Birds

  1. Place the bird on a board, breast side down.
  2. Using a heavy, sharp knife or poultry shears, cut down along both sides of the backbone, cutting through the skin and bone.
  3. Remove the backbone and use it for making soup or stock.
  4. Turn the bird over and then firmly press down on the breastbone with the heel of your hand to break the bone and flatten the breast.
  5. Make a small slit in the skin on either side of the pointed end of the breast and insert the ends of the drumsticks into them.
  6. Tuck the wing tips under the breast.
  7. (Optional) Insert two metal skewers crosswise through the bird - one at the thigh and one at the breast. This will help keep the bird flat during cooking.

SPATCHCOCK: A method of preparing chickens or game birds to be grilled or roasted over a spit. The backbone of the bird is removed and the meat flattened out prior to cooking.