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://www.bbcgoodfood.com/search?query=spatchcock%20chicken
Points to remember:
– 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. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
– Use two skewers to secure the legs and keep the bird flat. Run the skewers diagonally through the breast and thigh meat.
– Griddle, grill or barbecue for 15-20 mins per side or roast for 40 minutes (depending on size of bird).
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