Servings | Prep Time |
4 | 10min |
Cook Time |
30min |
|
|
It’s best to butterfly whole chicken, (or have the butcher do it). If doing it yourself, cut along either side of the backbone to remove it (freeze it for future stock making). Flip the chicken over and press gently on the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast.