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Spatchcock Chicken

Bell and Evans Executive Chef Fred Sechrest Bell and Evans’ Executive Chef, Fred Sechrest

We recently surveyed consumers to find out if they knew what Spatchcock Chicken was. And much to our surprise only a few knew about this 200+ year old method of preparing a whole bird.

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The History

Documented in books starting in 1775-1785 from Ireland and England the process of spatchcock is simply, removal of the backbone and flattening of the bird giving the ability to season on both sides. Then traditionally cooked on a grill or open fire cutting the cook time in about half of a whole un-cut bird.

The cut

Spatchcock ChickenMost grocery stores don’t even carry Spatchcock chicken, so real foodies and grill aficionados have to Spatchcock their own chicken.  Our Spatchcock chicken is already cut with the back removed. Since it is 100% air chilled, no need to rinse off chlorinated water from water chilling.

Spatchcocking allows for easier grilling and faster cook times.

Spatchcock ChickenHow to

Grilling is an easy way to make the chicken your own, with your own flavors.  Think Jamaican Jerk Chicken, or a spicy dry rub.  Just toss it on the grill with a dry rub or salt and pepper.

However, if you’re looking for a recipe, the following recipe has been created specifically for our Spatchcock Chicken.  The brine locks in the natural juices of the chicken.  Then the Citrus, honey rosemary butter soaks into the chicken, giving it a delicious taste and crispy skin.

Did you make this recipe? Tag @BellandEvans on Instagram and hashtag it #TheExcellentChicken


  1. MARIAN R says:

    I want directions for grilling spatchcock chicken

    1. Here are some great preparation methods we have seen to help you in cooking your delicious Bell & Evans Spatchcock Chicken. Keep in mind these are only suggestions and cooking times will vary depending on your oven or grill and what additional ingredients and preparations you choose to use.:

      Bake at 350 for 1.5 hours or until internal temperature reaches 165 F, rotating the pan every 30 minutes.
      Bake at 450 for 40 minutes or until internal temperature reaches 165 F.
      Grill on Medium-High heat. Grill Chicken breast side down until nicely charred, 10-15 minutes. Flip and cook 30 more minutes. Flip again and cook until internal temperature reaches 165

      We always recommend letting your chicken rest 5-10 minutes after cooking to ensure you have the juiciest finished product.

  2. Larry says:

    I saw and have used a technique from Kenji Lopez-Alt with video at this url:
    I love Bell&Evans spatchcocked chicken and this gave me very pleasing results. Hope this might help others trying to use on a grill.

  3. Linda says:

    The citrus honey and rosemary chicken is delicious. Highly recommend.

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