Chicken Halving
10m
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 1 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
Yield 1 piece
Whole Chicken
1
Equipment
Scissors