Spatchcock. The cut every chef and grillmaster has been waiting for. Our Premium Spatchcock Chicken isn’t just a whole, delicious chicken, split in half. We take the backs out for you, so you don’t have to pay for extra weight you won’t use.
Featured in Forbes Magazine’s “Forget Chicken Pieces, Grill a Butterflied Chicken Instead” and Bon Appetit Magazine’s, “Bell & Evans Just Made All Our Spatchcocking Dreams Come True“.
Check our Kitchen Blog to see what consumers are saying about Spatchcock Chicken (spoiler alert: this is hilarious)
Wonderful product. Best chicken and time saved not having to prep the bird. Marinade tray is a great idea and used by me. I grill my chicken and spatchcocking allows for very even cooking. Breast meat @ 165° means the entire bird is perfect. Love it.
I have prepared 2 of these in past few weeks. I rub a Peruvian choke line seasoning beneath and over skin. Roast chicken in 450 degree oven for about 45 minutes. Absolutely delicious. Plan to use a cajun blend with next chicken.
Marinated with rosemary, garlic, olive oil and lemon juice. Seared and roasted under a brick. Tender, juicy and delicious!
I don’t cook that much, and get tired of chicken. However, Ina Garten’s skillet roasted chicken was recommended to me, and I happened to come across this spatchcock chicken, which is what she recommends. The flavor is amazing, and the recipe is terrific and easy. On another recipe, for the first time I noticed by coincidence that Ina recommends this brand. Well worth a trip to find it!
WOW! I steam roasted a Bell&Evans spatchcock chicken in an Anova steam oven. I seasoned with salt, pepper, and butter for browning the skin. Best chicken I’ve ever eaten. Extremely moist and tender. The skin was thin and crispy. After refrigeration, it was tender and flavorful. So impressed!
The only chicken I want to cook. Anything else is a disappointment. Olive oil salt pepper garlic onions and tarragon. Delish and the left overs are equally juicy yummy.