This is a really useful kitchen skill to master – and really straightforward! If you can portion a chicken, you can definitely do this – actually, spatchcocking is quicker and simpler. Why spatchcock a bird? Well, it’s a fantastic way to prepare a whole bird for the BBQ or oven, it opens up the carcasse, making it more even in thickness, and allowing the air to circulate evenly around both sides. And if you’re adding flavour in the form of a marinade, it’s easy to coat the bird generously on both sides.
Start by un-trussing your chicken, removing any string or elastic from it.
Turn the bird breast side down, and identify the ‘parson’s nose’. Now, with a stout pair of kitchen scissors, start to cut from one side of the parson’s nose, straight along the length of the bird towards the neck end. You’re cutting just to the side of the backbone, and through ribs and other quite solid grissly bits (this will be much less obvious on a poussin, quail, pheasant or other small bird) so don’t worry if it seems a bit tough!
Repeat the process the other side of the parson’s nose and backbone, and remove it altogether. See, simple as that!
Turn the bird over so that the breast side is up,and press down firmly over the breast area so that the wishbone snaps and the bird lies flat. Trim off the knuckle parts of the legs, and any loose skin from the neck area to tidy things up.
Finally, take two long skewers (ideally you would use metal skewers but mine are too short – bamboo bbq skewers like these are fine though) and starting at the thickest part of the breast, thread them through diagonally, ending up passing right through the thigh on the other side of the bird.
You’re done. How easy was that? Marinade them however you like (how about a whole jerk chicken using my fabulous dry jerk rub?) and get that BBQ going! What better treat this Bank Holiday weekend!
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