How to Butterfly a Chicken

Last update Oct 11, 2018 22:02 by Pambos Miltiadous

Cooking a chicken flat allows it to cook faster and retain more moisture. In order to flatten a whole bird, you will need to butterfly or spatchcock it. Here's how to correctly make the cuts.

Grab whatever size chicken you would normally roast and remove the neck and giblets from it. Get a sharp paring knife and a pair of kitchen scissors and get ready to butterfly your first whole chicken!

How To :

Place the chicken on your cutting board. The chicken should be breast-side down, with the backbone facing up.
Cut along both sides of the backbone. Start on one side at the bottom cavity and cut a straight path to the top cavity. Make the same cut on the other side of the backbone.
Stay as close to the backbone as possible. The closer the cut is to the backbone, the less meat you'll lose.
Use sharp, durable kitchen shears. Sawing the backbone away with a knife will be much more difficult and may increase your chances of accidentally getting cut.
Remove the backbone. You should be able to lift the backbone out using your fingers and without needing to do any additional cutting.
Flip the chicken over. The bird should now be breast-side up, with the opened back facing your cutting board.
Flatten the bird. Press down on the wing and leg joints using the heels of your hands. Use your body weight to apply as much pressure as possible.

Tip: Freeze the backbone, if desired. Chicken backbones can be used to create stock or soup.