Chicken Halving

With this technique, you'll be able to spatchcock a chicken to reduce cooking time, portion it or make it fit more easily into containers for marinating.

Remove the neck and head of <quantity>1</quantity> whole chicken by making a cut as close to the shoulders as possible

Cut off the wing tips at the joints

Cut off the chicken feet at the joints

Remove the spine of the chicken with a pair of kitchen shears or a well sharpened knife by cutting along each side

Make an incision from the wishbone, at the neck of the chicken, down to the tail. Push down on the chicken to crack the breastplate

Remove the breastplate with your hands

Cut the chicken in half between the breasts. The chicken is halved

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