I've been butterflying my chickens since last Thanksgiving when I butterflied my turkey. Unfortunately my camera's battery died on me as I was taking pictures. I like to prepare the chicken this way for a couple of reasons: first it roasts more evenly and second by removing the back bone, I have more meat for my soup pot. (I also removed the ribs and center bone)
I seasoned this chicken very simply.
2 cloves garlic pressed with a handful of dried rosemary, and a liberal sprinkling of seasonsed salt. Rubbed on both sides. In the oven at 350F for about one hour.
Following are the pictures I was able to take before I had to recharge the battery.
|Remove the giblets and the neck. Wash your chicken under cold water.|
|Turn your chicken breast side down on a cutting board.|
|Using a good pair of kitchen sheers cut along both sides of the backbone and remove.|