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How to Butterfly a Chicken
Butterflying a chicken means removing the backbone and flattening the bird so it cooks evenly and quickly. Place the chicken breast-side down, cut along both sides of the backbone with kitchen shears, remove it completely, then flip and press firmly to flatten. The whole process takes five minutes and cuts your roasting time in half.
- Difficulty: Medium
Step by step
- Position the chicken breast-side down on your cutting board. Pat the chicken completely dry first. The backbone should be facing up toward you. Make sure your cutting board won't slip.
- Cut along one side of the backbone with kitchen shears. Start at the tail end and cut through the ribs toward the neck. Kitchen shears work better than a knife here. You'll hear small bones cracking as you cut through the rib cage.
- Cut along the other side of the backbone. Make the same cut on the opposite side. The backbone piece should come away completely. Save it for stock if you want.
- Flip the chicken breast-side up. Open the chicken like a book. You'll see the breastbone running down the center with cartilage attached.
- Press down firmly on the breastbone to flatten. Use the heel of your hand or a meat mallet. Press until you hear the breastbone crack and the chicken lies completely flat. The thighs should splay outward.
- Tuck the wing tips under. Fold the wing tips underneath the breast meat so they don't burn during cooking. The chicken should now lie flat as a pancake.
Tips & troubleshooting
- Sharp kitchen shears make this job infinitely easier than trying to use a knife
- Save the backbone in your freezer for making stock later
- Pat the chicken dry before starting or your hands will slip on the shears
- A butterflied chicken roasts in about 45 minutes instead of over an hour
- Season under the skin for better flavor penetration once it's flattened
- The flattened chicken fits perfectly in a cast iron skillet for roasting
Variations
- Semi-boneless butterfly. Remove the backbone but leave the breastbone intact. Press gently to flatten without breaking the breastbone completely.
- Knife method. Use a sharp boning knife instead of shears. Cut through the joints rather than the bones themselves for cleaner cuts.
- Partial spatchcock. Cut through only one side of the backbone and fold the chicken open like a book rather than removing the backbone entirely.
Questions
- Can I butterfly a frozen chicken?
- No. The chicken needs to be completely thawed so the joints move freely and the shears can cut cleanly through the bones.
- Do I need to remove any other bones besides the backbone?
- No. The backbone is the only bone you remove. The rest stay in place to give the meat structure during cooking.
- What if I don't have kitchen shears?
- A sharp boning knife works, but it's harder. Cut through the joints where bones meet rather than trying to chop through solid bone.
- How do I know when it's flat enough?
- The chicken should lie completely flat against your cutting board with no parts sticking up. Both legs should touch the surface.
- Will this work with a large roasting chicken?
- Yes, but bigger birds require more force to flatten the breastbone. Use a meat mallet if your hands aren't strong enough.