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sheet, one side of that sphere will always cook more than the other A spatchcocked chicken, on the other hand, resembles a cuboid, in which the top surface is skin and most of the volume is meat This leads to three end results: First, all of the skin is exposed to the full heat of the oven the whole time There is no skin hiding underneath, no underbelly to worry about Second, there is ample room for the rendering fat to drip out from under the skin and into the pan below This makes for skin that ends up thinner and crisper Finally, all of that dripping fat distributes heat energy over the meat as it cooks, both helping it to cook more evenly and creating a temperature buffer, protecting the meat from drying out Advantage 3: Thinner Profile = Faster Cooking In terms of cooking, a sphere is the least efficient shape— that is, for a given mass, it’s the shape that’ll take the longest for heat to penetrate through to the center Because of this, a regular roast chicken can take an hour or more to cook, a turkey several hours But with a spatchcocked bird and its slim profile, you can blast it at 450°F and it’ll cook through in about half the time If I added up all the time I could have saved in Thanksgivings past using this method, I could perhaps—dare I say it—rule the world? Advantage 4: It’s Easier to Carve Carving a whole chicken can be a tricky affair Its shape makes it tough to find an angle where you can get good leverage, and I usually resort to flip-flopping the bird around a few times as I carve it A spatchcocked bird, on the other hand, is simple The legs nearly fall off all on their own, requiring just a little tug and a single slice with the knife Rather than having to flip or turn the bird to get at the wings, the laid-flat breasts expose them to you, making it easy to get them off without having to lift the chicken from the board Even the breasts are easier to remove from the carcass, as it lies completely flat and still while you work Advantage 5: Extra Bones = Better Gravy It’s always possible to make gravy or “jus” with nothing but canned chicken stock and drippings, but gravy is so much better when you have some real bones and meat to work with Normally that means using the neck and giblets to flavor the broth while the bird roasts You can still that But this way, you can add the entire bird’s back to the mix, resulting in a far more flavorful broth ...other hand, is simple The legs nearly fall off all on their own, requiring just a little tug and a single slice with the knife Rather than having to flip or turn the bird to get at the wings,... Rather than having to flip or turn the bird to get at the wings, the laid-flat breasts expose them to you, making it easy to get them off without having to lift the chicken from the board Even the breasts are easier to remove from the carcass, as it lies completely flat and still while you work... with Normally that means using the neck and giblets to flavor the broth while the bird roasts You can still that But this way, you can add the entire bird’s back to the mix, resulting in a far more flavorful broth
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