Also known as butterfly chicken, spatchcock chicken is a whole chicken with the back bones and breast bone removed. This allows the chicken to lie flat and cook evenly in a variety of cooking environments. A quick study of the chicken’s skeletal system may aid in this practice.
You will need:
1 clean whole chicken
Sharp paring knife or filet knife
- Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy kitchen shears. Apply pressure as you cut as you will be cutting through a portion of the pelvic bone but avoiding the thigh bones.
- Use paring knife to cut away any bone bits left from cutting the backbone out along the ribs.
- Flip the chicken over, skin side up, opening the backside of the chicken so it lays flat.
- Press down firmly on the chicken’s breastbone, cracking the wishbone.
- Using a paring knife, carefully cut along each side of the breast bone and cartilage, freeing it from the flesh, cutting around the collar bone. (do not cut through the skin)
- Rinse chicken and prepare according to chosen recipe.