Butterflied Chicken, Alton Brown style
This is the description of how Alton Brown recommends to butterfly a chicken. I don’t entirely agree with it, as it’s pretty easy to end up with some breast-meat that’s underdone, but if you don’t mind overcooking the dark meat, it works pretty well. The classic technique is what I use. Originally written January 2006.
Ingredients
- One broiler/fryer chicken – roughly three pounds
Directions
- Wash chicken, remove giblets and pat dry.
- Place the chicken on its side on a cutting board, and use a pair of shears or a boning knife to remove the spine from the chicken.
- Flip the chicken so it’s breast-up and cut out the keelbone, which is also known as the breastbone.
- Press the bird flat, like a butterfly.
- When cooking the bird on a grill, start it skin-side down and place a couple bricks (wrapped in tin-foil) on the bird to keep it flat. Cook for 12 minutes.
- Flip bird, put the bricks back on, and cook for another 15 minutes or so, until done.
- Let chicken rest for at least ten minutes before serving.
Preparation time: 2-3 minutes
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