Non-cooks out there, I’m sure you’re like, “How to make a butterfly chicken? WTH?” and you’re not so far off. Because what we’re doing today totally defies logic and reason and it is this whole awesome thing that I only recently learned how to do, thanks to my new weird secret crush, Alton Brown. (I would totally make out with his brain right now. And not because I’m a zombie.) (Okay a little because I’m a zombie.)
See, I used to take the chicken, the whole chicken and get my roast on: rub it with the spices under the skin, season it, lube it up, maybe fill the cavity with a ‘lil som’n-som’n, then pop that sucker in a roasting pan and oven roast the heck out of that bird, ‘yo. And then when it was done — after checking it a thousand times to make sure it was done — it would be all crispy on top and soggy on the bottom and carving it was a royal pain in the patootie.
After watching the first season of Alton Brown’s “Good Eats,” however, I learned a more better way to roast a chicken (FACT). The key: butterflying the bird.
Stick with me. It looks like pure carnage, but butterflying your bird is easy-peasy and I swear you will flutter over the results. (See what I did there?)