How To Spatchcock. Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over.
The method involves removing the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying). This method results in a shorter cooking time. BRAZILIAN SPATCHCOCK BBQ CHICKEN To make the marinade, char the pepper on the flame of your hob or under the grill until blackened all over. You can have How To Spatchcock using 1 ingredients and 3 steps. Here is how you achieve it.
Ingredients of How To Spatchcock
- You need 1 of Chicken (or game bird ).
Remove any chicken giblets, then splay open each chicken, breast-side down. To remove the spines, run a finger along back. The BBC Good Food team show you how to easily spatchcock a chicken – ideal for grilling or barbecuing. For recipes using this technique please visit: http://w.
How To Spatchcock step by step
- Take the whole bird and place breast side down on a stable surface..
- Use kitchen shears to cut up each side of the backbone, removing entire spine..
- Place cut side down, and press chicken flat…you have sucessfully spatchcocked a chicken!.
It also exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy; customize it with your favorite ingredients. To spatchcock or butterfly a chicken, you'll simply be cutting and flattening it before cooking. First, place the chicken breast-side down on a cutting board. Starting at the tail, cut through the skin and tiny bones along the backbone with a pair of kitchen shears.