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How To: Butterfly a Whole Bird Flatten a whole bird and watch cooking time fly.
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How To: Butterfly a Whole Bird


Flatten a whole bird and watch cooking time fly.

Toolkit

Toolkit
  • Kitchen shears
  • Butcher's twine
  • Plastic cutting board
  • Wet paper towels under the board for stability

Why Butterfly a Whole Bird?

Why Butterfly a Whole Bird?
  • You can roast for all the flavor of a whole bird in half the time.
  • A butterflied bird is great for grilling.
  • There’s more surface area for a rub, a marinade or browning, for maximum flavor.

Cut With Confidence

Cut With Confidence
  • Use kitchen shears to along one side of the backbone, then the other.
  • Discard the backbone or reserve for making stock.
  • Breast-side up is when wing tips and drumsticks point up.

Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

More How-Tos

More How-Tos

Butterfly a Whole Bird
Butterfly a Whole Bird
Marinating
Marinating
Chopping
Chopping
Cutting Up Raw Chicken
Cutting Up Raw Chicken

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Perdue
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