How To Butterfly A Chicken
Butterflying or spatchcocking chicken is a great way to took a whole chicken while saving time and keeping it tender and moist! Butterflying a chicken is not as difficult as you may think.
Servings: 1 Chicken
Cost: 10
Equipment
- Cutting board
- Knife
- Kitchen scissors
Ingredients
- 1 whole chicken
Instructions
- First, you need to identify what side of the bird you are looking at. You know it is the breast side up when the drumsticks and wing tips are pointing upwards. Get the bird into the breast side down position, the drumstick and wing tips will be pointing down.
- In the centre of the bird you will feel a spine running down the full way down the length. Make a cut the full length down one side of the spine, leaving ½ – 1 inch to the spine.
- Make the same cut on the other side of the spine.
- Remove the spine from the bird and spread open the cavity. Clean out any muck off the spine and set aside for making gravy or stocks.
- Flip the bird so the breast side is facing upwards. With both hands or a sharp knife firmly press down on the bird’s breastbone until you hear a crack.
- With both hands or a sharp knife firmly press down on the bird’s breastbone until you hear a crack.
- Congratulations you have just butterflied your first chicken! The bird is now ready for your choice of seasoning or marinade. Remember if you are using chicken to always wash all utensils, surfaces and your hands!
