Hints, Tips & Food Facts

Three Chiles

 

 

 

Spatchcocking (Butterflying) a Bird

Place the bird, breast side down, on a cutting board.  Using you fingers locate the backbone that runs the bird's entire back side. You can use a sharp chef's knife to cut out the backbone, but I find it easier to use good kitchen shears: cut through the ribs down one side of backbone, and then the other, and the backbone (about 1" to 1½" wide) will lift right out.

Flip the bird over onto it's back.  Place the palms of your hands over the breast and press down.  The bird will flatten out with the legs laying out on each side of the breast.

 

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