Is Spatchcocking Better Than Roasting a Chicken Whole

Question

Are there advantages to not spatchcocking a chicken when roasting? Your "Butter-Lemon Roasted Chicken with Herbs" brought this question to mind. Does leaving the bird whole and adding aromatics to the cavity infuse the meat in a way that laying then on a rack under a spatchcocked chicken does not? If so, are there any general guidelines? Thanks. Quinn

Chris Kimball · Accepted Answer

Spatchcocking poultry takes an awkward, 3-dimensional shape and renders it 2 dimensional for faster, more efficient cooking. We think it's always a good idea. Adding aromatics to the cavity really doesn't impart much flavor to the bird--really just a bit of aroma as the herbs basically steam in the cavity's juices. Much better off making a quick herby sauce to pour over the cooked meat.

Is Spatchcocking Better Than Roasting a Chicken Whole

Have a question for Milk Street experts?

Join the conversation