Also called “butterflying”, spatchcocking involves splitting and opening the chicken before grilling it so the whole surface of the bird can caramelise more and cook faster – it also makes it easier to cut into portions. Here’s how:
- Place the chicken on a chopping board, breast side down, with the legs facing you.
- Using a good pair of kitchen scissors, cut along each side of the parson’s nose and up the backbone, slicing through the ribs. This shouldn’t require too much pressure.
- Flip over and flatten out both sides to open the chicken up. Gently press down on the breastbone and flatten completely.
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