Spatchcocking a Whole Chicken
- 1 Whole Chicken or Turkey
- Chicken Shears
- Boning Knife, or Paring Knife
1. Begin by thoroughly washing the chicken, and making sure that you've got a large, clean work surface.
To Remove the Back:
Using the scissors, cut along both sides of the back bone. It's easiest if you hold onto the tail, and cut towards the neck.
Lift up the back bone and cut the flap at the end.
To Remove the Back:
Using the scissors, cut along both sides of the back bone. It's easiest if you hold onto the tail, and cut towards the neck.
Lift up the back bone and cut the flap at the end.
2. To Remove the Breast Bone:
Open the chicken, and lay it out flat on your cutting board.
Find the Breast Bone in the center. It's a long piece of cartilage that you'll find in the center of the chicken.
Make a small cut along the silver skin attaching it to the chicken, being careful to not cut too deep, or you might cut the skin.
Remove the breast bone with your fingers. Just pry it out of the chicken.
Open the chicken, and lay it out flat on your cutting board.
Find the Breast Bone in the center. It's a long piece of cartilage that you'll find in the center of the chicken.
Make a small cut along the silver skin attaching it to the chicken, being careful to not cut too deep, or you might cut the skin.
Remove the breast bone with your fingers. Just pry it out of the chicken.
3. Remove the Rib Cage:
It's not necessary, but it'll make carving the chicken easier.
Carefully slice under the rib cage with a sharp knife, making many small passes.
It's not necessary, but it'll make carving the chicken easier.
Carefully slice under the rib cage with a sharp knife, making many small passes.
4. When you've got one side done, turn the chicken around, and remove the other rib cage.
5. Cut the tips off the wings. There's no meat on them, and they'll burn real easy. Save these in your freezer for making Chicken Soup.
6. Your done. The chicken is now ready for cooking.
If you plan on cooking this in an oven, you might want to remove the legs. The breast, white meat, cooks quicker than dark meat. By removing the breasts when they're done, they stay nice and moist.
If you plan on cooking this in an oven, you might want to remove the legs. The breast, white meat, cooks quicker than dark meat. By removing the breasts when they're done, they stay nice and moist.