🍗 Spatchcock Chicken Cooking Time Calculator
Get precise roasting times for any weight bird — imperial & metric supported
| Weight (lbs) | Weight (kg) | At 400°F / 200°C | At 425°F / 220°C | At 450°F / 230°C |
|---|---|---|---|---|
| 2.5 lbs | 1.1 kg | 35–40 min | 30–35 min | 25–30 min |
| 3.0 lbs | 1.4 kg | 40–48 min | 35–42 min | 30–36 min |
| 3.5 lbs | 1.6 kg | 46–55 min | 40–48 min | 34–42 min |
| 4.0 lbs | 1.8 kg | 52–62 min | 45–55 min | 38–47 min |
| 4.5 lbs | 2.0 kg | 58–68 min | 50–60 min | 42–52 min |
| 5.0 lbs | 2.3 kg | 64–75 min | 55–65 min | 47–57 min |
| 5.5 lbs | 2.5 kg | 70–82 min | 60–70 min | 51–62 min |
| 6.0 lbs | 2.7 kg | 75–88 min | 65–75 min | 55–66 min |
| Fahrenheit (°F) | Celsius (°C) | Gas Mark | Heat Level |
|---|---|---|---|
| 375°F | 190°C | Gas 5 | Moderate |
| 400°F | 200°C | Gas 6 | Hot |
| 425°F | 220°C | Gas 7 | Very Hot |
| 450°F | 230°C | Gas 8 | Very Hot |
| Pounds (lbs) | Kilograms (kg) | Grams (g) | Typical Bird Size |
|---|---|---|---|
| 2.5 lbs | 1.1 kg | 1,134 g | Small |
| 3.0 lbs | 1.4 kg | 1,361 g | Small–Medium |
| 3.5 lbs | 1.6 kg | 1,588 g | Medium |
| 4.0 lbs | 1.8 kg | 1,814 g | Medium |
| 4.5 lbs | 2.0 kg | 2,041 g | Medium–Large |
| 5.0 lbs | 2.3 kg | 2,268 g | Large |
| 5.5 lbs | 2.5 kg | 2,495 g | Large |
| 6.0 lbs | 2.7 kg | 2,722 g | Extra Large |
Spatchcock of chicken like to flatten it according to the essence. One removes the spine from the bird, so that it cook flat. When the spine went will press one the chicken down until the breast cracks, thus the whole it lies fine and flat.
The method is easy and truly worth the effort. It does not require special tools or a trip to the butcher. A pair of kitchen scissors or good knife, so that everything happens at home.
How to Spatchcock a Chicken Fast and Easy
The term “spatchcock” comes from an ancient Irish expression, that means “sent the man”. Start with a whole bird value, because it usually costs less per pound than buy bits separate. Moreover, from one same bird all can enjoy and the light and teh dark meat.
The main advantage of spatchcock is made up of that, that it almost halves the time for cook compared with roasting of whole bird according to usual mode. The chest and legs cook more quickly and more even, because they lie on same level. Also the skin everywhere faces upward, so each bit is open too the heat from the oven.
That results in golden, crisp skin up, without any bad soft underside. The meat stays juicy and tender inside always.
Some herb butter rubbed up turn the chicken in a juicy, delicious one-pan dinner with minimal preparation. Rubbing of the skin with melted butter or olive oil helps for reach crispness. Because of spices a dry rub works very well.
Spices as pepper, cumin and celery salt gives good dry rub. Barbecue sauce or alike can be rubbed up also. Dry brine is other method for perfectly roasted chicken.
One separates the skin and puts herb butter mix under it, for extra juicy bird.
One can lay the chicken up on a big pile of vegetables, what does it make a one-pan food. The leftover meat can work for toast, mix with fried potatoes and sauce for poutine, or be used in soup with chicken and rolls.
The chicken does not need to cook low and slowly, because it then dries outside and the skin does get rubbery. Spatchcock works well for grill also, with coals below. After some times of spatchcock the technique becomes second nature.
Truly it is the best mode for crisp skin while both parts of thechicken reaches the right heat. When the method works, truly any reason for turn to roasting of whole bird the old mode.
