Butterfly/Spatchcock Roasted Chicken or Turkey
Butterflying or spatchcocking is one of the best ways to cook your bird! The results are quicker cooking time, even cooking across light and dark meat, and easy carving your bird! See the steps below to see how I do mine.
Simple Ingredient Recipe:
|
1 |
Whole Chicken, giblets removed |
|
2 Tbsp |
Olive Oil |
|
3 Tbsp |
Vegan butter |
|
1 Tbsp |
Dried Paprika |
|
1 Tbsp |
Dried Parsley |
|
1/2 Tbsp |
Dried Garlic |
|
1/2 Tbsp |
Ground Pepper |
|
1/2 Tbsp |
Salt |
|
1 Tsp |
Cayenne Pepper |
|
1 Tsp |
Red Pepper |
Directions:
- To spatchcock a bird, you’ll need to cut the spine out of the bird. You’ll want to place the bird breast-side down on a cutting board, then use sharp kitchen shears to cut along one side of the backbone from tail to the neck. You’ll repeat this on the other side of the backbone.
- Once you have removed the backbone, you’ll flip the turkey over and firmly press down on the breast bone with your palms until you hear a crack. This will help flatten the bird, and allow for quicker cooking time and even cooking!
- From there you will turn the legs outwards, so they are flat and even for roasting.
- You can tuck the wings of the bird towards the breast so they are folded in and avoid the tips from burning
nourASHment 