Poultry
Spatchcock
Spatchcock (butterflied) chicken has the backbone removed and the bird flattened—faster, more even roasting or grilling, with more skin exposed to heat for crispness. A favourite of weeknight roast fans and barbecue cooks. Press flat, season under the skin, and roast hot or grill over indirect then direct heat. The backbone goes straight to stock. Cook to thigh temperature, not just breast. Rest before carving. Ideal when a whole bird must finish before guests arrive.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.97 g
- Saturated Fat 3.17 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 85.1 mg
- Sodium 66.4 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 63.6 g
- Energy 184 kcal
- Water 63.6 g
- Carbohydrates 0.99 g
- Sugars 0.5 g
- Protein 20.8 g
- Fat 9.97 g
- Saturated Fat 3.17 g
- Monounsaturated Fat 4.07 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.77 mg
- Vitamin B5 — Pantothenic Acid 1.09 mg
- Vitamin B6 0.54 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 368 mg
- Major Minerals 366 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 85.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.77 · vitamin-b5-pantothenic-acid: 1.09 · vitamin-b6: 0.54 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.3 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Spatchcock of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Irish and British cookery preserved the “spatchcock” name for flattened birds.
Food-media grilling shows popularised spatchcock as the even-roast method.
Home cooks adopted shears-and-flatten technique for reliable weeknight whole chicken.