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How to Spatchcock A Chicken: Pesto Chicken

March 6, 2011 11 comments Article Main Course, Meat, Recipes

Whenever I go to the grocery store I usually just buy chicken breasts or whichever part of the bird I want to cook that night, but there is something to be said for taking the time to cook a whole bird every now and then. This week whole organic chickens were on sale at my work for only six bucks, so I had to get one. The reason I usually don’t cook a whole chicken, and probably why you may not either, is dealing with cutting it off the bones afterwards. This is where spatchcocking comes in handy.

Spatchcocking a chicken is basically cutting out the spine, breast bone and ribs, so that you are left with only the meat and the bones for the limbs. It makes it extremely easy to cut and serve the meat once the chicken is cooked. For my spatchcocked chicken, I added pesto and onions to make a tasty dish. One benefit of keeping the skin on the bird it that you can stuff any sort of spices or seasonings in between the skin and meat to cook it with extra flavor.

Spatchcocked Pesto Chicken

For 1 Chicken- Serves 3-4

  • 1 thawed whole chicken (skin on)
  • 1/4 yellow onion (sliced)
  • 4-5 tbsp basil pesto
  • salt & pepper

Directions:

  1. Place the chicken on a cutting board, neck facing you. Using kitchen shears or a large knife, cut down each side of the spine and remove it, along with the ribs, from the chicken.
  2. Fold each side of the chicken outwards, exposing the breast bone. NOTE: It will be the diamond shaped bone that you see.
  3. Using the shears or knife, cut out the breast bone and any excess cartilage.
  4. Flip the bird over and fold the legs and wings outwards.
  5. Using you hand or a spoon, lift the skin over each breast and thigh and spread pesto evenly underneath the skin.
  6. Stuff a few slices under the skin of each piece as well and season with salt and pepper.
  7. Transfer to a baking sheet and bake at 375F until entire bird is cooked through (about 35-40 minutes).
  8. Cut the breasts, wings, thighs and legs into separate pieces and serve.

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Tags: baked, chicken, how to, onion, pesto, spatchcock, stuffed

11 comments

  • Liz March 6, 2011 at 12:24 pm -

    I’ve always wanted to spatchcock a chicken…thanks for the reminding me and sharing the technique with photos. It looks fabulous with the pesto rub~

  • Lori Lynn March 6, 2011 at 12:26 pm -

    Great step by step.
    Bet it tasted great.
    LL

  • The Food Hound March 6, 2011 at 8:29 pm -

    My roasted chickens are always dull, no matter what I do to them. PESTO is something I haven’t tried yet!! Maybe there’s still hope for me!!

  • Anna's Table March 6, 2011 at 10:04 pm -

    I also use this method for my roast chicken. Rubbing butter and placing fresh herbs under the skin is another easy version which lends to more tasty chicken.

  • Savour the Senses March 7, 2011 at 8:08 pm -

    It definitely gives it a lot of flavor. I always just make sure to add a LOT of herbs or spices whenever I roast chicken. Good luck! =)

  • kita March 7, 2011 at 8:42 pm -

    I just had a great pesto the other night and have been trying to get my hands on more over since. I love your tutorial for spatchcocking (wont lie, I also love typing spatchcocking. lol).

  • Becky March 8, 2011 at 8:21 am -

    Great looking chicken, especially wit the pesto. roast chicken always tastes great, and you added another layer of flavor. Yum!

  • Savour the Senses March 8, 2011 at 12:36 pm -

    I know it is so delicious! If you have the option you should definitely make your own basil pesto, I think you can make way more for less =)

  • eizel March 9, 2011 at 3:30 pm -

    Have award you the Stylish Blogger Award because you are a rocking blogger 🙂

    http://www.eizels.com/2011/03/stylish-blogger-award-1-and-2.html

  • Raisa@ Guavaandgrits.com March 11, 2011 at 1:59 pm -

    I didn’t know that was called spatchcocking! Thanks for the education!

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