Chef Paul Kahan demonstrates how to spatchcock a chicken for easy cooking.
[MUSIC] So we start with a beautiful farm chicken. And you can have your butcher butterfly it, spatchcock it is a word that they use. I love that word, spatchcock. But I'm gonna butterfly it for you. And it's good to learn how to do it yourself. You can keep all the parts to make a simple stock. But what we do is we stand the chicken up on its neck. And we cut out the back bone. [SOUND] So on one side. And then we come right up along side of it. [BLANK_AUDIO] Somebody sabotaged me with this knife. So there's the backbone removed. And then the next step, Gonna clear off a little of this fat around the end. The next part is to pop out the breastplate. So we just make a slit and then we just crack it open. [SOUND] And there's the breastplate right there, and you just run your hands along the sides of him and it pulls right out, all in one piece, breastplate. And then, really depending on how much Bones you want or don't want. You can leave it just as is and marinate it and grill or in this case, I'm going to take out the rib cage, the thigh bone and basically all the bones. The only thing that'll be left will be the wing bones and the leg bones. So first I'm going to take out the breast plate. You just carefully place your knife underneath it. [BLANK_AUDIO] I'm gonna come in right next to the wing, right where the bones meet there. [BLANK_AUDIO] And then I rotate the bird around. I'll come right in and take out the thigh bone. To pay in how much of the back bone you've cut out, there can be a little bit of cartilage or bone along the pie. So you wanna pull that off and then thigh bone comes out, just make a slit along each side of it and then tuck the knife underneath You just scrape back all the way to the knee joint. [BLANK_AUDIO] And pop it right out. [BLANK_AUDIO] And then rotate to the other side and repeat. Underneath the breast plate. [BLANK_AUDIO] And then along the thigh bone. [BLANK_AUDIO] And then the thigh bone itself just like we did on the other side. [BLANK_AUDIO] And again this is something that your butcher should be happy to do for you, should being the key word. [NOISE] You want to get in with your fingers and feel if there's any cartilage left in there. So the last part is to remove the wishbone. And it's just kind of tucked in there. It broke on me. But you should just pull it out and then you could feel in there, nope I got it all. So the wish bone is out. And then I tuck the wings under, the reason I do that is so that when you grill it the tips won't burn. [MUSIC]