Introduction: Butterfly chicken, also known as spatchcocked chicken, is a simple yet impressive way to prepare a whole chicken. This method involves removing the backbone of the chicken and flattening it, which allows for even cooking and a crispy skin. Whether you’re grilling, roasting, or pan-frying, butterfly chicken cooks faster and more evenly than a traditional whole chicken. It’s perfect for weeknight dinners, gatherings, or a weekend barbecue. In this article, we’ll guide you through the steps to prepare a succulent butterfly chicken, with tips on how to enhance its flavor and texture.
Ingredients:
1 whole chicken (about 3-4 pounds)
2 tablespoons olive oil or melted butter
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme (or fresh, chopped)
Salt and pepper to taste
1 lemon (optional, for extra flavor)
Fresh herbs (optional, for garnish)
Instructions:
Step 1: Prepare the Chicken
Begin by placing the whole chicken breast-side down on a clean cutting board. Using sharp kitchen shears or a boning knife, cut along both sides of the backbone to remove it. You can save the backbone for making chicken stock or discard it.
Once the backbone is removed, flip the chicken over so the breast side is facing up. Press down firmly on the breastbone to flatten the chicken. You’ll hear a crack as the chicken is spatchcocked. This step is essential for achieving that crispy, evenly cooked skin.
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