Spatchcock Chicken

A whole bird, butterflied by hand with the backbone removed so it lies flat and cooks evenly from edge to edge. Spatchcocking means crispier skin, faster cooking, and juicy meat throughout — all the satisfaction of a whole roast chicken in a fraction of the time. Growth on pasture produces firmer meat and a deeper, more vibrant flavor that needs little more than salt and heat.

Chef Recommendation: Pat dry, season generously, and roast or grill skin side up over medium-high heat until the skin is golden and crisp. Laying flat lets the whole bird finish at once — rest before carving to keep every bite moist.

Our spatchcock chickens are shipped [whole, about 3.5–4.5 lbs], always delivered frozen and vacuum sealed.