Step by Step to a Perfect Butterflied Chicken

Here are the steps the Weekend Griller can follow to butterfly a whole chicken.

Why Butterfly a Chicken in the First Place?

With the backbone and the breastbone (keel bone) removed, a whole chicken will lay flat on the grill and cook more evenly. Laying your whole grilled chicken on a bed of fresh lettuce or other greens will make a great presentation and impress your guests.

Tools for the job:

• Whole Chicken
• Cutting Board
• Sharp Kitchen Shears
• A Sharp Paring Knife

Directions

1. Start with a whole broiler/fryer chicken weighing 3-1/2 to 4 pounds
2. Remove the neck and giblets from the body cavity, and then trim away any excess fat from around the cavity opening (neck end.)
3. Position the chicken so the back is facing up (breast side against cutting board) and the drumsticks are pointing towards you.
4. Using a pair of kitchen shears, cut all the way down one side of the backbone (about ½ to 1 inch from center).
5. Next, cut all the way down the other side of the backbone removing it completely.
6. Rotate the chicken so the drumsticks are pointing away from you.
7. Use a paring knife to make a small cut in the white cartilage that conceals the top of the breastbone.
8. Bend both halves of the carcass backward at the cut to expose the breastbone. It should pop right up through the cut.
9. Run your thumbs or index fingers down both sides of the breastbone to bluntly dissect it from the meat, and then pull the bone out.
10. Remove any excess fat from the carcass. You may also want to tuck the wing tips under the skin to protect from burning them.

You can rinse the bird now but rinsing the chicken thoroughly under cold running water is not necessary from a food safety standpoint, since proper cooking will kill any bacteria.

The US FDA recommends the following cooking guidelines:

• Cook whole poultry to a temperature of 180°F (take measurement in the thigh).
• Always keep poultry refrigerated, even when in a marinade, until it’s ready for cooking.
• Always thaw frozen poultry in the refrigerator, never at room temperature. You can usually thaw a chicken this way overnight.
• If any part of the bird has an odd or “off” odor, discard the entire chicken. Before cooking the chicken, wash it, inside and out, with cold water and then pat it dry with paper towels. Discard the paper towels.
• Thoroughly wash your hands, the utensils, and the work surface when you’re done.

And for more great guides and recipes for the Weekend Griller visit our website — The Weekend Grillers.