HOW-TO: BUTTERFLY A CHICKEN
You want to know how-to butterfly a chicken?! That sounds a little naughty, doesn't it. It's far from it. The only thing that is naughty is you not trying this technique. All it takes is a few minutes of your time. This is one of my favorite ways to serve chicken. This is a butterflied chicken with spices. And I'm here to show you how to butterfly a whole chicken.
First, you need a good pair of kitchen shears. This is Wusthof Come-Apart Kitchen Shears.
Grab your chicken. I don't rinse raw chicken before cooking it, I handle it as is. There's a greater chance of spreading bacteria when you do rinse it. As matter of fact, the USDA advises against this practice of rinsing raw chicken or meat prior to cooking.
Cut off anything that doesn't look right, like this piece of string. Place the chicken, breast side down, tail towards you.
Don't be scared. Start at one side of the tail. Put a little muscle into it.
Cut through the skin, meat and bones to the neck end.
Repeat on the other side of the tail.
Keep going. Continue to cut through to the neck end. You're almost done.
Remove the backbone and save it for stock or something.
Turn the chicken over. Lay it out flat. Press down on the breast with the heel of your hand to flatten it.
And there you have it, butterflied chicken! Wasn't that easy? Give yourself a pat on the back. Wash your hands first!