Deboning and Rolling Chicken

Appears in

Published 2014

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Deboning and rolling chicken is a slightly more advanced technique, but a pretty cool one to master. Your knife must be super sharp and if you want a head start, get your butcher to butterfly your birds. Your goal is not to pierce the skin, so go slow and take care.

Using a sharp knife, remove all bones from the spatchcocks, making sure you don’t pierce or tear the skin of the birds. Once all bones are removed, carefully separate the skin from the meat, keeping the skin in one piece. Cut the meat into two breast pieces and two thigh pieces.

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