Have you tried to butterfly a chicken by yourself at home?

Worry not as we have all the best steps for you to try at home. This technique is perfect if you’re planning to roast or grill it in the oven.

Sounds perfect for a family feast at home no?

As difficult as it sounds, it’s quite very simple to butterfly chicken right from your kitchen.  All you need is a pen and notebook to note down all the key points that you must know for this method.

Also, grab a sharp pair of scissors and a knife to use. Now that you’re ready with everything, let’s get started!

What does butterfly chicken mean?

If you’re a first-timer who has heard the name for the first time, it may sound a bit funny. To butterfly a chicken means to prepare it for cooking.

This is done by removing the breast bone by slit opening it and cutting between the backbones. This method is perfect for grilling or roasting a chicken at home.

This method is considered special as it helps in cooking the chicken approximately 20-25 minutes faster. So, if you are planning a good family dinner at home, then this is the best method to go for.

You will have your meal ready on time and perfectly roasted or grilled to be eaten. Now, that you know what this term means, let’s move ahead to the steps for carrying out the process.

Step # 1: Dry the body to begin to butterfly chicken

To begin with the process of butterfly chicken, you need to pat dry the body. Make sure that you use a good quality kitchen roll so that it can dry the wetness well from the chicken.

You can also use a good quality cloth as well. Once you have your chicken dried move onto the next step ahead.

Step # 2: Lay the chicken on its front

Hold the chicken in your hands and flip it on the front of its body.

The legs should be facing down on the cutting board. This is to remove the backbone from the chicken.

Step # 3: Use a kitchen scissor to cut from between the spine and remove the backbone

For this step, you’ll need a pair of good quality kitchen scissors that will easily cut through the spine. Make sure that the scissor’s blades are sharp so that you don’t face difficulty in cutting.

Cut from the middle of the spine so that it separates into half. Remove the spine from both sides with your scissors. (Bonus tip: you may save these bone pieces for later to use in making stock).

Step # 4: Lay the chicken flat and make a cut with a knife on the white cartilage in the breast bone of the neck

Now that you have your chicken opened into half, look for the neck of chicken.

You will find the white cartilage. This is where you need to make a cut with a sharp knife and drag it along towards the end of the chicken’s body.

Step # 5: Make slits on either side of the cartilage

Make two more diagonal slits on both sides of the cartilage. The reason why we do this is that it helps to butterfly chicken faster than usual.

Step # 6: Pull out the breast bone and completely remove it

Once you have made the slits, gently stretch out the slit area to pull out the breast bone. Pull it out and remove it from the chicken. The purpose of this step is to butterfly chicken much easily. Also, this step helps in exposing and giving more heat to the chicken’s body.

Step # 7: Tuck the wings underneath on each side

Now flip the body of the chicken once again on its legs and tuck the wings from inside from both the sides to keep it tidy and neat.

This will also create a good balance for the body to stay still while it gets grilled or roasted.

Step # 8: Set it on its back and you’re good to go

Voila! Now you have successfully learned how to butterfly chicken within these 8 simple steps.

You can now marinate it the way you want and place it in the oven to be roasted or grilled.

That’s a wrap!

We hope that you had fun throughout the process of butterfly chicken at home. Make sure to follow these steps carefully and use the proper tools for cutting.

If you still want better learning, then watch this https://www.youtube.com/watch?v=ooRrNNabVpw make things easier. Don’t forget to invite your family to feast on this delicious meal and have a great time with your loved ones.

Should you butterfly a whole chicken?

Spatchcocking, or butterflying, is the solution: By flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat. It also yields crisper skin and a much faster cooking time than traditional roasting.

How do you butterfly a whole chicken without shears?

Put your whole chicken on a cutting board, legs facing you, and grab some kitchen shears. If you don’t have shears, you can use a serrated knife, which Morocco likes because it is thin and can fit inside the small cavity. “This is no place to use an expensive sharp knife,” he notes.

How do you butterfly a whole chicken breast?

What is it called when you butterfly a whole chicken?

Butterflying your chicken is also known as spatchcocking; it’s a great way to cook whole chicken fast in an oven or […]

Is Spatchcock the same as butterfly?

Can you spatchcock a chicken with a knife?

Spatchcock chicken is when a whole chicken is split lengthways down the back and then pressed on the breast to flatten it out. To butterfly, usually means to cut a boneless chicken breast horizontally, almost all the way through, and then open it like to book to double the size but half the thickness.

How do you spatchcock a chicken with scissors?

Step-by-step guide to spatchcocking a chicken

Place the chicken breast-side up on a cutting board and insert a knife into the neck cavity. With the tip of the knife coming through at the other end of the bird, cut downward to separate one side of the spine from the body.

What does Spatchcock mean?

How old is a spatchcock chicken?

: a fowl split and grilled usually immediately after being killed and dressed.

Do you flip Spatchcock chicken?

What is a spatchcock? In general, a spatchcock is a young chicken, usually 3 weeks of age, that’s prepared by means of spatchcocking.

What does Spatchcock taste like?

Why spatchcock chicken? Spatchcock chicken cooks more evenly as it’s on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it’s on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.

Why would you Spatchcock a turkey?

Because of the chicken’s young age, spatchcocks are more tender and succulent when they are cooked. Also, they have a more delicate texture and flavour compared to the regular dressed chicken. This taste profile is what puts them along the roster of other quality meats.

What’s the difference between Spatchcock and chicken?

Why Should You Spatchcock a Turkey? Not only will spatchcocking turkey ensure plenty of crisp skin (since virtually all of it is out in the open), it makes it much easier to cook the white and dark meat evenly—meaning the breast will stay juicy. It cuts down on the total cooking time too, always a plus.

Does Spatchcock chicken have bones?

What Is a Spatchcocked Chicken? To spatchcock a chicken is exactly the same thing as butterflying a chicken, but with a name that is way more fun to say! Either way, this simply means to cutting out the chicken’s backbone and pressing the bird flat so that it cooks in a single layer.

Does Trader Joe’s sell Spatchcock chicken?

A spatchcock or spatchcocked chicken is a chicken with the backbone removed and cut so that it will lay flat. This allows the chicken to be spread out or opened up like a book, which makes it cook more quickly and evenly. You’ll have perfectly cooked chicken in much less time.

Can you Spatchcock a turkey?

Trader Joe’s Spatchcock Chicken comes in a lemon rosemary brine that is super delicious. Spatchcocked basically just means the back bone of the chicken was cut so that it can lay flat when cooking. Having it pre marinated in the brine makes it really hard to not have it come out moist and flavorful.

Can I cut a turkey in half to cook it?

Roasting a juicy, perfectly cooked turkey is possible with this easy spatchcocking technique. To spatchcock, you remove the backbone of a whole bird and lay it flat to cook. You can spatchcock practically any bird; think turkeys, chickens, Cornish game hens and even pigeons!