How To Make Spatchcock Chicken | Grande Cuisine Academy

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more economical and have a longer shelf life.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are generally cheaper and more flavorful.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried oregano is a cost-effective alternative with a similar flavor profile.

Ensure your skillet is clean and piping hot with minimal oil to prevent fire.

Use a sharp chef's knife and butchery scissors to prepare the chicken.

Check the chicken for cleanliness and remove any innards or hair.

Remove the wing tips if desired for cooking.

Cut along the spine of the chicken with scissors to remove the spine.

Flatten the chicken by pushing down on the breastbone.

Oil the chicken before seasoning to help the seasoning stick.

Season the chicken with table salt and cracked black pepper, rubbing it in well.

Place the chicken skin side down in the hot skillet to sear.

Sear the chicken for about 5-10 minutes until it releases easily from the skillet.

Flip the chicken to sear the other side for a few minutes.

Transfer the skillet to an oven preheated to 200°C for 10-15 minutes to finish cooking.

Check the internal temperature of the chicken, ensuring it reaches above 75°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens