Spatchcock: It's Not a Dirty Word

Sarah Carey shows the step-by-step method to spatchcocking a chicken. Spatchcocking means splitting, then flattening, a chicken — the whole chicken cooks in less time than usual and becomes moist and full of flavor. A wonderful meal for the whole family to enjoy!

See More: Quick, One-Pot Meal Ideas To Feed the Whole Family

Spatchcocking — splitting, then flattening a chicken — yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures. Feel free to use a roasting pan or a large cast-iron or other heavy skillet.

How to Spatchcock a Chicken:

Step 1: Getting Started
Place 1 whole chicken (3 to 4 pounds), breast side down, on a work surface.

Step 2: Remove the Backbone, Part 1
Starting at thigh end, cut along one side of backbone with kitchen shears.

Step 3: Remove the Backbone, Part 2
Turn chicken around; cut along other side. Discard or save backbone for stock.

Step 4: Flatten the Chicken
Flip chicken over and open it like a book. Press firmly on breastbone to flatten.

1 spatchcocked chicken
Coarse salt and ground pepper
3 unpeeled garlic cloves, smashed
1 pint cherry tomatoes, pierced with a pairing knife
1 teaspoon olive oil
1/2 cup dry white wine
1/4 cup water
1/4 cup fresh basil leaves, torn

1. Preheat oven to 500 degrees. Season chicken with coarse salt and ground pepper and place, breast side up, in a pan along with garlic cloves. With the tip of a paring knife, pierce the cherry tomatoes. Add to pan and drizzle tomatoes with olive oil; season with salt and pepper. Pour dry white wine and water into pan.

2. Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into thickest part of a thigh, avoiding bone), about 30 minutes. Let rest 5 minutes. Sprinkle with fresh basil leaves, torn if large, before carving.

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