Serves: 5
Remove The Backbone
If using poultry shears, place the bird on a cutting board, breast side down, and cut along both sides of the backbone. If using a sharp knife, position the chicken breast side up on the cutting board. Then, start at the tail end and cut through the ribs to the board.
Halve
If you're going to halve the bird, first remove the backbone. Then, turn the bird over and cut along one side of the breastbone.
Butterfly
If you're going to butterfly the bird, remove the backbone. Then, turn the bird over, breast side up. Pull the body open and press down firmly, cracking the rib bones slightly, until the bird lies relatively flat.
Skewer
Once you've butterflied the bird, use two sturdy, metal skewers to help keep the bird flat for even cooking. Thread one skewer crosswise through the middle of the large wing joints and the breasts, perpendicular to the thigh bones. Thread the second one through the meat of the legs.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Cutting Poultry For The Grill: Special Technique recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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