Spatchcock Chicken

Spatchcock Chicken

Few dishes make people gather round quite like a beautifully cooked spatchcock chicken. The very moment this flattened, golden bird hits the table, it signals relaxed, sociable eating at its best—think tongs in one hand, cold drink in the other, and friends drifting toward the irresistible aroma of sizzling skin.

By starting with a whole chicken and removing the backbone, we’ve taken one of Britain’s most beloved roasting staples and turned it into a weeknight‑quick, barbecue‑ready centrepiece that still feels utterly special.

The term spatchcock may sound quaint, but the culinary advantage is thoroughly modern. Flattening the bird exposes far more surface area to heat, cutting average cooking times by a third while ensuring every part—breast, thigh, and even tricky wing joints—cooks at the same steady pace. No more dry breast paired with underdone leg.

 On a charcoal grill, the even profile means flare‑ups are kept in check and those coveted crisp‑skin patches develop across the entire bird rather than in isolated spots. Indoors, the same principle works wonders under a hot grill or in a heavy‑bottomed skillet, producing restaurant‑level results with almost comical ease.

Because it cooks so efficiently, a spatchcock chicken positively begs for bold flavours. A simple drizzle of rapeseed oil and a liberal shower of flaky salt let the bird’s natural character shine, but you can just as easily whisk up a yoghurt‑and‑sumac bath for Levantine vibes, or blitz chipotle, lime, and a dash of local honey for a smoky‑sweet glaze.

Unlike a trussed roast chicken, marinades penetrate quickly; even a 30‑minute soak pays dividends. On the barbecue, finish with a brush of sauce during the final five minutes to build lacquered layers without burning.

Exceptional flavour starts long before marinades, though, which is why we source exclusively from Herb Fed Poultry in North Yorkshire. Nestled among rolling pastures, this independent farm champions slower‑growing traditional breeds, allowing the birds to develop stronger bone structure and richer, more complex taste.

Every morning the flock spills out of straw‑bedded huts into herb‑bordered meadows, scratching for seeds and insects exactly as nature intended, before roosting back inside at dusk to keep them safe from foxes. Happy birds simply make better eating.

The clue is in the farm’s name: surplus cuttings from local herb growers—think basil, sage, chive, and coriander—are blended into a cereal‑based feed.

This novel diet does two wonderful things. First, it provides natural antioxidants and essential oils that bolster the birds’ immunity, eliminating the need for growth promoters or routine antibiotics. Second, those aromatic compounds subtly perfume the flesh, creating an almost “pre‑seasoned” depth that chefs normally chase with compound butters or brines. The result is meat that stays juicier, tastes cleaner, and browns to a picture‑perfect mahogany.

Slice into a cooked Herb Fed spatchcock Chicken and you’ll notice the texture is closer to game than supermarket chicken—firm yet silky, with intramuscular fat that melts rather than puddles.

The skin, thin and translucent when raw, turns glass‑like once rendered, delivering that all‑important shatter with every bite. Because the bird lies flat, skin contact with either grill‑grate or pan is maximised, ensuring an even crust without constant flipping. Expect top notes of sweet grass and roasted garlic, underpinned by a gentle herbal echo that lingers just long enough to invite the next mouthful.

Cooking couldn’t be simpler: pre‑heat your barbecue to medium‑high, position the bird skin‑side down for 10 minutes to establish colour, then flip and cover for a further 20–25 minutes until the thickest part of the thigh hits 74 °C (165 °F).

Indoors, a cast‑iron pan plus 15‑minute hot‑oven finish works equally well. Rest for five minutes under foil, carve straight down between the ribs, and serve with grilled lemons, charred flatbreads, or a gutsy salsa verde to cut the richness.

At roughly 1.9 kg, each spatchcock Chicken comfortably feeds four hungry adults or six if paired with vibrant salads and seasonal veg—ideal for a Saturday garden feast, spontaneous midweek grilling, or even a quick Sunday alternative when you can’t wait an hour for a traditional roast.

 Bring one home, fire up the coals, and watch how fast an ordinary evening turns into a celebratory gathering.