Do not fear the bird...
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.
Look at the delicious you end up with?
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?)
Traci
Traci Arbios is a founder of TheFullMoxie.com. She also loves cheese. LOVES. E-mail her at traci@thefullmoxie.com
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This is my favorite method to cooking a whole chicken…I wish people weren’t so afraid/grossed out to try it. It took me a few YEARS to go from cooking a whole chicken, to being able to cut up the chicken while still raw. But once you get used to it, it’s awesome! Faster cooking time, all you bird is right there in front of you, no flipin’ or flopin’ necessary, & the bird cooks beautifully! Hopefully, some home cooks will get to butterflying their bird after ready your informative & inspiring article