Flickr Photo Credit: Ninja Poodles
Let’s face it. Aside from the frozen bags of chicken leg quarters, whole roasting / frying chickens are about the best deal around for this popular poultry item. However, many of us don’t have the time to separate the entire bird into cooking parts, let alone de-bone it.
A while back though, I saw something on Martha that I had always heard about but assumed was difficult . . . she was butterflying a chicken. As far as I could see, the only steps in the process were to cut down the center using sharp kitchen shears, flip over the bird, and press down hard until the bones cracked along the center on the other side. This leaves the entire chicken stretched out flat, greatly speeding grilling or baking time. I would think this would be especially helpful in the summer, when oven heat becomes especially inconvenient.
