If you like to roast or grill whole chickens, but are not good at cutting them into serving pieces, this post is for you. I was watching Good Eats one night and Alton Brown demonstrated how to butterfly a chicken. Alton did his chicken in a cast iron skillet with bacon and then broiled it for the big finish.
But for me, it was the simplicity of the butterflying technique that got my juices going. I had to try this.
So I bought me a gorgeous hormone-free bird and butterflied it, just as Alton did. Then I seasoned it with salt, pepper, adobo, and smoked paprika, and roasted her on a rack at 400 in my oven. Results were WOW. The bird cooked faster and more evenly. The skin got wonderfully crispy, and the bird was a cinch to cut into serving pieces.
You will need a very good knife, or preferably good quality poultry shears.
Here's a You Tube video that shows how to do it.