How to butterfly a chicken
Removing the backbone and flattening the chicken will help it cook faster and more evenly, reducing the chances of overcooking.
- Place chicken, breast side down, on a cutting board with legs facing you.
- Using shears, remove spine by first cutting along one side and then the other. Reserve this for stock
(freeze for up to three months) or discard.
- Gently press down to push open and then turn over so that chicken is cut side down.
- Using your hands, press down firmly on breastbone to flatten. It’s OK to hear cracking – that’s good!