Mastering The Art Of Deboning A Chicken

Spatchcocking, also known as butterflying, is a technique used to remove the backbone of a chicken to flatten it before cooking. This method allows the chicken to cook evenly and faster, and also makes it easier to season. It is a valuable technique to master, as it can be used for other poultry as well.

Use sharp shears or a sharp knife to cut the backbone out

Spatchcocking or butterflying a chicken involves removing the backbone so that the chicken can be flattened and cooked evenly. To cut out the backbone, you can use sharp shears or a sharp knife.

If you are using sharp shears, start from the tail end and cut all along one side of the backbone. You will be cutting into the softer outer side of the ribcage, not the backbone itself. Then, do the same on the other side of the bone. You can also start from the top or bottom of the chicken and cut slightly to one side of the backbone, ensuring you cut through the rib bones and not the backbone itself.

If you are using a sharp knife, place the chicken breast-side down. Cut through the ribs along the spine on both sides. You can also start from the top or bottom of the chicken, cutting alongside the backbone and through the ribs. Make sure to cut close enough to the bone, avoiding cutting meat off or cutting the bone itself. As you cut, push the meat away from the bone. Always cut away from yourself to avoid accidents.

Cut close to the bone, avoiding cutting meat or the bone itself

Spatchcocking a chicken is a technique to remove the chicken's backbone so that it lays flat on a baking sheet. This method of preparing chicken allows the chicken to be spread out so the breast and wings are levelled, resulting in faster and more even cooking.

To cut out the backbone, you can use sharp shears or a sharp knife. Start cutting with the shears on one side of the backbone. Make sure to cut close enough to the bone, avoiding cutting meat off but also not cutting the bone itself. Then, take your knife and cut through the chicken to get the bone free on one side. As you cut, push the meat away from the bone so you're not cutting that off as well. Make sure you are super careful when doing this as you should be cutting away from yourself.

Now, do the same on the other side of the bone. Once both sides have been cut all the way through, remove the backbone. You can keep the backbone and use it to make chicken stock or broth.

At this point, your chicken should be ready to be seasoned and cooked.

Cut through the chicken to free the bone on one side

To cut through the chicken to free the bone on one side, you will need a sharp knife or a pair of kitchen shears. You will be cutting through the small rib bones, not through the centre of the backbone itself. Make sure to cut close enough to the bone, avoiding cutting meat off, but also ensuring you aren't cutting the bone. As you cut, push the meat away from the bone so you don't accidentally cut into the meat.

You can start cutting from the top or the bottom of the chicken, whichever you prefer. If you are using kitchen shears, start from the tail end and cut all along one side of the backbone. You will be cutting into the softer outer side of the ribcage, not the bone itself. If you are using a knife, place the chicken breast-side down and cut through the ribs along the spine on both sides.

Once you get to the front of the chicken, your knife will hit the "'V'-shaped wishbone." Run your knife on the outside of this bone until you reach the ball joint connecting the wings to the breastbone. Use the tip of your knife to cut through this joint.

Now, flip the chicken over so the breast side is facing up. The breast of the chicken should be facing up, and the legs should be folded so that they are facing inward and the majority of the meat is facing up.

Flip the chicken over and press down to flatten

Flattening a chicken is the final step in the process of spatchcocking or butterflying a chicken. Spatchcocking is a valuable technique to master as it changes the way you grill and roast chicken. It is a simple process that results in juicy and flavorful chicken.

Once you have removed the chicken's backbone, you are ready to flatten it. Flip the chicken over so that the breast side is facing up and the inside of the chicken faces the board. You want the skin to cover the legs. Then, use your hands to press down on the chicken's breastbone. Press down firmly, but not too hard. You may hear some crunches as the ribs expand. You can press down a few times if necessary. The aim is to flatten the chicken so that the breast meat and the thighs are at roughly the same level.

If you want to cook the chicken in halves, you can cut between the two breast sections at this point. You can also remove the wingtips if desired, as they tend to burn during cooking. To do this, find the ligament in the wing and place the heel of the knife between the upper wing and the lower wing, pressing down firmly to sever the ligament.

Now, your chicken is ready to be seasoned and cooked. You can rub the chicken with oil or butter and season it with salt and pepper. Then, place the bird in the oven or on the grill, breast side up.

Tuck the wings under to prevent burning

Spatchcocking or butterflying a chicken involves removing the backbone and flattening the bird so that it cooks more evenly and in less time. This technique is perfect for those who struggle with cooking chicken evenly.

Once you have removed the chicken's backbone, you will need to flip the chicken over so that the breast side is facing up. You should then press down on the chicken's breastbone to flatten it. The chicken should be lying flat, but if not, you can use your hands to press it down more firmly.

At this point, the wings should be tucked under themselves to prevent them from burning during cooking. The wingtips can also be removed beforehand, as they tend to burn. To do this, find the ligament in the wing, which is the L-shaped part between the wingtip and the lower wing. Place the heel of the knife between these two bones and press down firmly to sever the ligament. Repeat this process for the other wing.

After tucking the wings, the chicken is ready to be seasoned and cooked.

Frequently asked questions