Butterflying A Whole Chicken

This week (July 6 - 12, 2016)
at five Harter House Supermarkets
we have Fresh Whole Fryers on sale, .99 lb.

Have you tried butterflying your whole chicken for roasting?


Butterflying the chicken does two main things. First it allows for a more even heat by eliminating that inner cavity. Second, it exposes the tender meat to be seasoned better and allows that smoker to penetrate easier.















I read that sometimes you might like to remove the wings and freeze them for chicken wings, this is optional.

1.Rinse the bird
2.Remove any excess fat especially around the neck and tail
3.With a sharp pair of kitchen sheers, cut along both sides of the backbone.
4.Spread the bird out.
5.Locate the breast bone. With a sharp knife, cut along both sides of the lower portion.
6.Then cut through the cartilage at the top of the breast bone and pull it out.

My favorite seasonings are an Italian blend and include;
1 Tb. kosher salt
2 tsp. each: ground black pepper, Italian seasonings, paprika and finely grated lemon zest
1 tsp. granulated garlic or garlic powder





















Your done!
Enjoy