How to Spatchcock a Chicken | Food Wishes

[cpurssey]

No long intro to your life. Just the skill. Perfect, thank you.

[kawyamsuz]

You are a credit to your profession: clear, concise, and to the point. EXACTLY what food-related media needs to be. Thank you.

[davidv]

My buddy called me on the phone while I was in the middle of testing out this technique and I told him "I got to let you go I'm in the middle of spatchcock in my chicken." And he said, " hold on, you're doing WHAAAT TO A CHICKEN?" Boy did I walk right into that one. LOL. Thanks chef John! I'll never hear the end of that one!

[JohnCampbellPhotography]

This is the best how-to video on the subject. Every other video rushes through it and doesn’t show enough close ups. Fantastic work, thanks!

[elainerobson]

This was the easiest method to follow! I purchased a great pair of kitchen shears that I could immediately tell would make this job easy. It helped also that my chicken was VERY cold. I am an older person with limited range of motion. I was able to spatchcock this chicken in less than 10 minutes! Chef John, thanks for easy, simple, reliable methods and recipes.

[d.j.elizondo]

This was the first video that popped up when i searched how to do this. Let me tell you, i didn't look through any other videos. Straight to the point and i looked like a pro. Thank you.

[pafrazier]

Really clear description without the fluff of many videos!Thank you!

[nancyjustnancyjust]

After watching LOTS and LOTS of videos about how to spatchcock I am pleased to say that yours is the best. Thank you.

[skatee]

As a Film & Video graduate and, an obsessed cook for 40 years:
I must say, excellently done! Well shot and good production values
and narration.
Spatchcock (butterflied) poultry, especially a whole chicken, is a good chefs #1 technique. I would only add the two following tips for 1st timers who wish to home oven cook this.

1) After done cutting bird flat, place skin side up on a rack set in a rimmed baking sheet. Blast it in a hot oven, 450°F. Monitor doneness with digital cooking thermometer (you ALWAYS should use one when cooking meat), you want the breast @ 150°F (165°F is not necessary, you'll get dry meat) and, the legs @ 170°F. You can't bring all parts of a whole chicken to one even consistent temperature. If you try, you will overcook it & dry the breast meat out.

2) Very important - Let it rest! That will allow the meat to relax and, redistribute internal juices evenly. You can let it rest to an internal temperature of about 145°F, this also will cause the juices to thicken, making them less likely to flow out upon carving. (J. Kenji Lopez)

[Rosk]

I often end up on food wishes when it comes to techniques. Very clear guidelines ! Thanks

[schoolinJOO]

i kept scrolling and scrolling and scrolling to find this type of butchering and low and behold Chef John comes through !!! Thank you ♥️ I got this style chicken from the late restaurants takeaway for covid, Prairie! I will miss their delicious recipes ! But now i know about this type of butchering

[jenniferkaplan]

For a number of reasons, I've never made Thanksgiving dinner before - I've only had it at other people's houses. However, since Covid-19’s made gathering with people outside your own household unwise, I decided to do my own this year. However, I’m generally not a fan of home-roasted turkey - one of the reasons I don’t typically make my own Thanksgiving dinner - I decided to make my first ever roasted chicken, instead, using this technique.

Chef John, I just got my first ever compliment on my cooking from my sort-of MiL! She even went back to the leftovers over the last few days, TWICE! And she even finished the white meat, which she’s mentioned not caring for in the past. In fact, she and I agree on that point, lol, but it came out wonderfully using this technique that we were both willing to eat it.

So, I just wanted to say, thank you very much for this video. I now plan to make roast chicken at home far more regularly. <3

[albino]

Now that I can spatchcock, I’ve gained the respect of my family once more. My kids now obey my commands and my wife no longer scoffs at me every time a roast a chicken. Thank you so much for saving my marriage. I’ve instructed my wife to have “he spatchcocked like no one ever spatchcocked before” engraved on my tombstone

[Riddlemewalker]

Whenever I need to spatchcock a chicken I come home to Food Wishes. Helping make life tastier.

[Rahsaun]

Wow, great video my man. So simple. I finished within 2mins and thought I might have missed a step. I feel like a pro.

[ElizaCocoful]

I love how cheerily you said, "And the backbone is right in the middle, just like a person!"

[Levermonkey]

Those scissors are kitchen shears, a good pair of which are a very useful addition to the kitchen. Excellent video by the way - clear and simple with no waffle.

[naturaleuphoria]

Short and sweet. To the point. No nonsense. Thank you !!!!

[michaelotoole]

Thanks spatchcocked a couple of chickens this afternoon and then smoked them with apple wood. A little under two hours later had two beautifully cooked birds that were juicy and delicious.
Thanks again and I did save the backbones for stock. 😉

[darlenerothenay]

Best visual I have seen on how to spatchcock a chicken. Chef John never disappoints! Thank you.