How To:

Butterfly a Whole Bird

Flatten a whole bird and watch cooking time fly.

Toolkit

Kitchen shears
Butcher's twine
Plastic cutting board
Wet paper towels under the board for stability

WHY BUTTERFLY A WHOLE BIRD?

You can roast for all the flavor of a whole bird in half the time.
A butterflied bird is great for grilling.
There’s more surface area for a rub, a marinade or browning, for maximum flavor.

CUT WITH CONFIDENCE

Use kitchen shears to along one side of the backbone, then the other.
Discard the backbone or reserve for making stock.
Breast-side up is when wing tips and drumsticks point up.

Remember

Ensure doneness with a meat thermometer.
Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

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