How to Butterfly a Chicken for Roasting

How to Butterfly a Chicken
(ie prepare Poullet en crapaudine)




en crapaudine (french = in the style of a toad) refers to any bird which is cut in a way as to resemble a run-over toad. In this method, the chicken's backbone is removed and the entire bird is flattened and the entire skin surface faces upwards.

The advantage of preparing a chicken en crapaudine include:

1. more even cooking as the chicken is flattened to an even layer
2. nice presentation on a dish
3. ease of carving and dividing the portions
   
   

THE STUFF

You'll need:

1. a good sized chicken
2. skewers (you may use bamboo skewers but to prevent them from being charred during roasting, soak the bamboo skewers in water for several hours prior to use)
3. a pair of kitchen shears

THE METHOD

In this simple method, the breast bone is left intact and the chicken is flattened by pressing down with the palm of the hand to break the keel.

To butterfly, place the chicken breast side down on a cutting board.

Cut along each side of the backbone using a poultry scissors or a sharp knife.

Remove the backbone and discard.















Turn the chicken breast side up and pull out each side where the backbone was removed.


Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.








Use skewers to help the bird lay flat by threading one skewer through a wing, through the breast, and out the other wing.


Thread a second skewer into a thigh, catching a piece of the leg, then through the bottom part of the breast, and out through the other leg and thigh.


The skewers will help hold the chicken flat while it cooks.


See recipe (Spicy Thai Roast Chicken)