Andrew: This means cutting it open and spreading it into two halves joined in the centre like a butterfly.
Dawn: If you buy from a butcher, you can have it done there, but as most of us buy from supermarkets these days, here is our simple guide to doing it yourself.
Andrew: Care is needed here. A sharp knife is essential as a blunt one is more likely to cause an accident. Strong kitchen scissors are another useful tool here.
Dawn: Once finished you have a bird that can be cooked in a deep frying pan, on the griddle or even on a barbecue.
Andrew: You can also stuff herbs, garlic, bacon and butter under the skin to provide an incredible flavour boost.
1 Chicken (fresh or frozen, the latter thawed)
- Remove the chicken from its packaging. Place on a clean chopping board breast up. Dislocate the legs and wings by twisting them.
- Take the largest and sharpest knife you have and cut straight down into the breastbone. You should here a crunch as the bone breaks.
- Continue to cut down, right to the neck.
- Turn the bird and cut down to the Parson’s nose.
- Ease the bird apart with your hands then flatten it as much as you can which will help in the cooking process.
- If you wish to stuff under the skin, gently work your fingers under the skin to break the membrane between skin and flesh being careful not to tear the skin.
- Move your hand side to side and use our fingers to reach right under the skin of the legs.
See our other fantastic recipes for stuffing ideas! They include: “How to Make Sage and Onion Stuffing” and “Apple and Dates Stuffing“. All can be savoured at www.forfoodlovers.wordpress.com and follow us @Love_Food_UK as well as Facebook and Mumsnet