Butterflying Poultry

This is used for preparing duck or chicken. You begin by splitting the fowl open from the back and removing the backbone. Then flatten the carcass with the palm of your hand. A bamboo stick or chopstick is usually inserted to hold the bird flat. I use the French method, which is to make two small holes on either side below the breastbone, and I tuck the legs through these holes. I find it holds the carcass quite firmly.