Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Spatchcocked my first chicken

thanks, i think the clip i saw compared a few different sets, but i guess i'm really not sure... but did get the kershaw

no, ya cut both sides, removing the back bone completely, which i end up using for stock. The shears work for this, but i've also used a cleaver

p.s. heck, a good sharp hunting knife would work fine

I always spatchcock my birds before smoking them. They cook much more evenly. My kids like them finished with some honey with salt/pepper that I brush on. Finish it hot to crisp the skin.

DONE IT both ways, but like cooking all the bird. We make stock with the cooked backs. Most often I dismember the bird and grill. The seasoned, cooked backs add flavor, IMO.

Are you all taking the keel bone out?

k well at least take the feathers off

No, the back bone under side of the bird.

Will do!

I talked the keel out also, it lets it open flatter.
I also learned to cut slits by the tail, then run the legs through.
That keeps everything a uniform thickness and makes a nice package.
Nothing sticks out much to over cook.


I usually don't bother tucking the legs in though.