Spatchcock chicken is the “split chicken” or “butterfly chicken” because it is deprived of the backbone and cooked open.

The term “spatchcock” comes from an old Irish abbreviation of “dispatching the cock“.

It is a cooking method that involves removing the chicken’s backbone so that it cooks flat.

A technique often used for Thanksgiving turkey.

There are various recipes, some require only oven cooking, others grill and oven.

It can be seasoned with rub or with a mix of flavored butter.

My choice is the Smoked BBQ Rub by “Roma Fine Foods” made of: chili pepper, brown sugar, coriander, smoked salt, cumin.

And oven cooking.

You can find other recipes with “Roma Fine Foods” rub on the blog:

Ingredients

Tools

Place the chicken breast side down with the wings/neck towards you.
To remove the backbone, use kitchen shears to cut the ribs right next to the backbone on both sides.
Open up the rib cage and use a heavy knife to score the breastbone.
Season the inside of the chicken with 1/2 teaspoon smoked salt Roma Fine Foods and a pinch of black pepper.
Flip the chicken over so the breast side is up.
Using the palm of your hand, press firmly on top of the breastbone, forcing the chicken to flatten completely.
Separate the skin from the meat over the breast, thigh, and leg areas.
Next, season the whole chicken with the chosen rub.
Ensure the entire chicken is covered (skin, legs, thighs, etc.). Then, refrigerate the chicken for at least 2 hours in the fridge or overnight.
Take it out at least 30 minutes before cooking.
Cook uncovered at 400°F for 45 minutes or until the instant-read thermometer records 160°F when inserted into the thickest part of the chicken breast.
Remove from the oven and let rest 10 minutes uncovered on a cutting board before serving.

According to the USDA, the safe cooking temperature for poultry is 70°-75°C.

According to the USDA, the safe cooking temperature for poultry is 160°F-165°F.