Time to Spatchcock
To begin, you'll need a chicken (defrosted) and a pair of kitchen scissors.
1
Make the Cut
Take your chicken and a pair of kitchen shears and begin by holding the rump, cut alongside the spine, through any bone and cartilage along the way.
2
Mirror the Cut
Once you’ve cut all the way through one side of the spine, take your shears and start doing the same thing on the other side of the spine.
3
Remove the Spine
Once you’ve cut all the way down the spine on both sides, grip the spine firmly with one hand and peel it away from the carcass.
4
Use Scissors if needed
If needed, use your shears to sever any fat or cartilage, so that you don’t hurt yourself trying to remove the spine.
5
Lay it flat
Flip the chicken over and press down on the breasts with two hands until it flattens like pictured below.
6
Lay it flat
Flip the chicken over and press down on the breasts with two hands until it flattens like pictured below. Now season using our herb butter (see recipe card).
6
Cook with potatoes
Cook with seasoned potatoes and vegetables if desired until the meat is at the safe temperature for chicken.
7