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How-To

How to butterfly a chicken

Fine Cooking Issue 94
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Photos: Scott Phillips
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To ensure that his grill-roasted chicken cooks quickly and evenly, contributing editor Tony Rosenfeld butterflies the chicken, a technique that involves removing the back bone and opening the chicken like a book. We like to remove the breastbone too, because carving the cooked chicken is easier without it. If you’d rather skip that part, just do steps 1 and 5, but press down on the breastbone in step 5 to flatten the bird.

To see this in action, check out our video.


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