Video: How to Spatchcock a Chicken

[elleng]

Spatch-what?

That’s right, spatchcock. Also known as butterflying, it’s an age-old term that pertains to any fowl. And it’s a simple technique that you can use to speed up the roasting of a chicken by nearly half the time, and emerge with a perfectly golden, evenly cooked bird.

http://dinersjournal.blogs.nytimes.com/2011/10/05/video-how-to-spatchcock-a-chicken/?ref=dining

Check this too, Chicken Under a Brick (Bittman)

http://dinersjournal.blogs.nytimes.com/2008/04/11/recipe-of-the-day-chicken-under-a-brick/

[Stinky The Clown]

1. Cooks Illustrated has a really good video of chicken under a brick, a key part of which is . . . . .

. . . . that butterflying technique. On the grill, they have a very specific series of turns and temperature adjustments. The results are marvelous.

[flamin lib]

2. Now, who among us can de-bone a chicken?

I can but I'm not fast.

Slice through the skin along the backbone and follow the ribs all the way to the keel bone separating the wing joint and leaving the wings intact. Break the thigh joint and remove the carcass to the stockpot. Lay the chicken on it's breast and using a scraping motion carefully peel the meat away from the thigh bone, around the joint and turning the drumstick inside out scrape down to the nub. With the back of a chef's knife break the drumstick bone as close to the nub as you can. Pull the bones free and pick any shards out of the now boneless chicken.

Fill the boneless chicken with your favorite stuffing and re-shape into a chicken like shape--it's basically a chicken sausage. Roast, breast side up, till the stuffing reaches a safe temp. Like a Thanksgiving turkey show it at the table before slicing across the chicken to show off the crispy skin wrapped chicken and stuffing or slice in the kitchen and re-assemble for serving.

A bit of work but unusual and elegant.