Chicken that is to be grilled (or broiled), such as in the recipe for Poulet Grillé à l’Américaine, should be cut in a way that provides maximum surface contact with the heat source.
To prepare a chicken for grilling:
- Using a chef’s knife, remove the backbone by cutting through each side of the cavity of the chicken.
- Flatten the chicken out by pushing on the breast area. At this point, the breastbone can also be removed to facilitate carving as well as eating.
- Leave enough bone structure so that the chicken will hold its shape while cooking.