How to spatchcock a chicken in 2 easy steps

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Why spatchcock a chicken? It’s the best way to spread flavour over the whole surface of the chicken! Plus, the chicken will end up cooking evenly and, more importantly, quicker than a whole chicken!

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1. Using a good pair of kitchen scissors, cut out the backbone:
Place the chicken on a cutting board, breast side down, with the legs facing you. Cut through the rib bones on either side of the backbone, using the parson’s nose as your guide. This should be fairly easy to do and shouldn’t require too much pressure.

2. Flatten your bird

Flip the chicken over onto the board, pull out either side to open it up and gently apply pressure onto the breast bone, until it’s flattened out completely.

Advertising promotion

Looking for something different for the braai? Woolworths’ new low-fat and kilojoule-controlled marinated free-range chicken breasts are the perfect choice when you’re looking for something light, yet delicious. The marinade contains low-fat yoghurt to ensure extra succulence and juiciness and is available in lemon-and- rosemary and salsa varieties. Plus, Woolies chickens are never given routine antibiotics or growth promoters.

Discover more at woolworths.co.za

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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