How to play a chicken, step by step
Turn your chicken breast up and the thighs and drum pins are closer to you and the wings. Pat dry with paper towels and then use the heel of your hand or hands to press down on the chest and flatten the chicken until you hear the chest bone tear – the notch that you cut makes it easier. Blott both sides of the chicken again with a paper towel to make sure that everything is dry and wash your hands. You now have a fully spatched chicken.
Bonus: How to lower and grill a spatch cocked chicken
Photo by Elliott Jerome Brown Jr., Requisite -Styling by Christina Allen, Food Styling by Thu Buser
There are many ways to prepare a butterfly bird. A brine (wet or dry) is classic for the hearing taste, or you can soak it in a marinade. But for a fast summer chicken, dry grating and a grill are a good choice.
For cookbook author Anna Stockwell’s grilled chicken methodYou need approximately 1 el. Diamond crystal or 1½ teaspoons. Morton Kosher’s salt They plan to grill for every chicken. Add 1½ tl. brown sugarWhat will help caramelize the skin and approximately 1 el. different flavorsLike finely chopped oregano and lemon peel for a bird that transports it to the Greek islands, or too jerk for a bird inspired by Caribbean. Stockwell also recommends ground coriander, lime peel, freshly ground black pepper or a little Cayenne. Grate your spice mixture via the spatch cocked chicken and make sure that you do not miss the wings or the now exposed interior.
Before transferring the bird to the grill, push a metal skewer through the chest and another through the thighs. “This is a groundbreaking step,” adds Stockwell, finding that the technology originally comes from the cookbook author J. Kenji López-Alt. It may seem boring, but it ensures that your butterfly chicken stays together when you turn it over to the grill.
