Larger chickens can take longer to cook and get to a safe internal temperature. A great way to still have a roast chicken on the bone in less time then is to butterfly or split the whole bird. You will see links to yummy recipes at the bottom of the page 🙂
Halving the chicken is the easiest option. Simply place the whole bird length ways in front of you and breast up. Using a long sharp knife or cleaver simply cut straight down through the middle. The breast bone will guide you.
You could even flatten each half out a bit with the heel of your hand.
Fancier and trickier though is what is called butterflied chicken. Place the whole bird length ways in front of you and breast down. Using kitchen shears, cut along each side of the backbone, removing it entirely.
Then slice in into the cartilage at the top of the breastbone and pop the breastbone out. Run you finger along the soft part of the breastbone and it should come out in one piece. I have embedded the excellent YouTube video that taught me how to do it at the bottom of the post.
Tidy the fat and skin up and then press everything down with the heel of your hand.
More Chicken Cuts:
|chicken butterflied or halved|
|chicken leg and thigh|
- see dishes using halved chickens here
- see all recipes using chicken here
- go to the main page about chickens here
- go to the main ingredients page here
How to remove the breastbone easily: