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Whole Chicken (Spatchcocked)
Whole Chicken (Spatchcocked)
Photo coming soon
How to Spatchcock
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Grab a cheap pair of kitchen shears.
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Flip the chicken breast-side down.
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Cut along both sides of the backbone and remove it entirely.
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Flip it over, press down hard on the breastbone until it cracks and the chicken lays flat.
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That's it.
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The whole thing takes about 90 seconds once you've done it a few times.
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This is covered in detail in the Fundamentals section.
Seasoning
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Dry the bird really well with paper towels — both sides.
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Rub with extra virgin olive oil, then season generously.
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The base five works great here, but for a whole chicken, add chili powder, cayenne, and cumin for a spicier version.
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Get the seasoning everywhere — under the skin if you can, on the back side, on the legs.
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More than you think.
How to Cook It
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Place it skin-side up on a sheet pan or roasting pan.
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Oven at 400-425°F for about an hour.
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Use a thermometer — pull it at 158°F in the thickest part of the breast.
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Cover loosely with foil and let it rest for 10-15 minutes.
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Carryover cooking will bring it to 165°F.
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The thighs will be even higher, which is perfect for dark meat.
The Meal Prep Shred
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This is the real move.
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Once it's rested, shred the entire bird — breast, thighs, drumstick meat, everything.
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Mix it all together.
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You get the lean, clean breast meat combined with the juicier, fattier dark meat.
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The result is better macros than just thighs and more flavor and moisture than just breasts.
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One chicken gives you 3-4 days of protein.
Quick Tips
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Kitchen shears are the only special tool you need — buy a cheap pair
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Save the backbone for stock if you're into that
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Spatchcocking cuts cook time nearly in half compared to a whole roasted bird
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Shred while warm — the meat pulls apart much easier
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