Spatch-what?!?
The funny sounding word is a combination of “dispatching” and “cock” and is also referred to as “butterflied.” Anywho, dispatching this bird is a hands-on bit of business that can look a bit gory. I usually use nitrile gloves when going full Dexter on a bird. If you’re squeamish about working with whole chickens and raw meat you may want to move along or prepare to face your fears.
Assemble your weaponry
You’ll need kitchen shears and a good boning knife for this operation which, after a few times will become old hat. The recipe has all the details but you basically make the bird flat so everything cooks nice and even. I’ll be cooking this birdie on the smoker, but it’s great in a cast iron going the “brick chicken” route, or simply roasted in the oven.
Even Steven
Over the years I have tried and fouled up (bah-dum-cha!) many ways of cooking up the old yardbird, but spatchcocking or butterflying the critter has seemed to provide the most consistent, evenly cooked and delicious roast chicken.
This recipe has fairly traditional lemon/garlic/herb seasoning but you can go any way you like. Experiment with what will work best for you.
Get creative and get cooking!
Smoked Spatchcocked Chicken
Equipment
- Smoker
- Kitchen Shears
Ingredients
- 2 tbsp Fresh Parsley
- 2 tbsp Fresh Thyme
- 2 tbsp Fresh Rosemary
- 2 cloves Garlic
- 1 tbsp Lemon Zest
- 1 tbs[ Sea Salt
- 3 tsp Coarse Black Pepper
- 2 tbsp Lemon Olive Oil
- 1 Whole Chicken
Instructions
- Finely chop all the herbs and garlic, zest the lemon. Mix it in a bowl with the olive oil and salt and pepper until combined. Set aside for a bit to let the flavors mingle.
- Place the chicken on a large plastic cutting board back side up. With your kitchen shears, remove the backbone by cutting on either side all the way up.
- Do some detail work with the ribs to remove any sharp bits and bones, then make a vertical slice along the cartilage covering the keel bone.
- Flip the chicken over and do a few CPR compressions until you hear that cartilage give way so you can remove the keel bone. Pull/cut out the keel bone and trim away any cartilage or sharp bones you can.
- Rub some of the seasoning paste on the back side of the bird.
- Flip the bird, giggle, and rub the paste all over the chicken.
- Place in the fridge for while you tend to the smoker.
- Set your smoker to 375 and let it preheat.*
- Place the bird on the smoker and let it cook for 20-30 minutes or until the skin starts to brown.
- Reduce the temp to 250 and cook until the internal temp at the thighs is 165
- Pull from the grill, tent with foil and let it rest for 15 minutes.
