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How one can spatchcock a rooster (butterflied rooster)

by Rabia Bounnan
June 10, 2025
in Recipe
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How one can spatchcock a rooster (butterflied rooster)
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Spatchcock Rooster delivers juicy meat with completely golden-brown pores and skin that’s onerous to beat. Whether or not it’s Sunday dinner, Friday night time Peri Peri Rooster or your first bbq of the season, mastering this easy method ends in completely even cooking, while chopping down the general cooking time.

Peri Peri butterflied chicken garnished with chopped herbs, served with lemon wedges, red onion, chilli peppers, and a jar of peri peri sauce on dark serving plate
Peri Peri Rooster – spatchcocked, basted in Peri Peri sauce and cooked within the oven.

Nicky’s Recipe Notes

Spatchcocking rooster or butterflying rooster has received so many benefits:

  • It quickens the cooking time. The rooster is laid out flat, so mainly all the meat is in a single layer (somewhat than thighs and wings being hidden beneath). This implies the warmth can entry all the meat simply and extra evenly. For a medium (1.4kg/3lb) rooster, this cuts the cooking time down from approx 80 minutes to round 45-50 minutes.
  • Having all the meat and pores and skin dealing with upwards means extra floor space for the warmth to penetrate. This implies the pores and skin will get crispier throughout and the meat will cook dinner extra evenly (on a non-butterflied rooster, the breast meat often cooks faster than the thigh meat)
  • It’s simpler to season evenly – simply brush or sprinkle seasoning everywhere in the prime floor of the buterflied rooster.
  • It’s simpler to carve – no hidden bits and turning the rooster over when carving.

📋 Substances

A raw whole spatchcocked chicken lying breast-side-up on a red chopping board against a light grey background.

One complete rooster. This one weighs approx 1.4kg (3lbs). You’ll be able to spatchock or buterrfly any measurement rooster. The bigger the rooster, the longer it can take to cook dinner.

📺 How one can butterfly a rooster (video)

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Dietary data is approximate.

That is primarily based on a 1.4kg rooster offering 980g meat (approx 70% yield of meat).
As soon as cooked, the meat will weigh approx 735g (when cooked, rooster meat weighs approx 25% much less as a consequence of water evaporation).

Serving: 123g | Energy: 207kcal | Protein: 31g | Fats: 8g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Ldl cholesterol: 93mg | Sodium: 93mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

? Steadily Requested Questions

How lengthy to cook dinner a spatchcock rooster

For a medium (1.4kg/3lb) rooster, roast at 220C/425F (fan) for approx 45 minutes – or till the interior temperature reaches 75C/165F. Test after 35 minutes, inserting a cooking thermometer into the thickest a part of the meat.

Do you cook dinner spatchcocked rooster at a better temperature

Sure, a spatchcocked rooster can take a better temperature. It cooks extra evenly – being flattened (with a reasonably even thickness) – so you possibly can cook dinner in a faster time, at a better temperature, with out it drying out.
Cooking it faster at a better temperature can truly hold the meat juicier, as there’s much less time throughout cooking for the moisture to flee.
You don’t should cook dinner at a better temperature although – 180C/350F (fan) is completely advantageous. It could simply take a bit (10 minutes or so) longer. Test the interior temperature to make sure.

What’s the good thing about spatchcocking a rooster?

– It quickens the cooking time. The rooster is laid out flat, so mainly all the meat is in a single layer (somewhat than thighs and wings being hidden beneath). This implies the warmth can entry all the meat simply and extra evenly. For a medium (1.4kg/3lb) rooster, this cuts the cooking time right down to round 45 minutes.
– Having all the meat and pores and skin dealing with upwards means extra floor space for the warmth to penetrate. This implies the pores and skin will get crispier throughout and the meat will cook dinner extra evenly (on a non-butterflied rooster, the breast meat often cooks faster than the thigh meat)
– It’s simpler to season evenly – simply brush or sprinkle seasoning everywhere in the prime floor of the buterflied rooster.
– It’s simpler to carve – no hidden bits and turning the rooster over when carving.

🍲 Extra complete rooster recipes

Among the hyperlinks on this publish could also be affiliate hyperlinks – which implies for those who purchase the product I get a small fee (at no further price to you). For those who do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary operating. The dietary data offered is approximate and may fluctuate relying on a number of elements. For extra data please see our Phrases & Situations.



Tags: butterfliedChickenSpatchcock
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