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February 3, 2011

How to Butterfly a Chicken

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I often hear people say they’d like to change to a more organic, unprocessed diet, but . . . they think it’s difficult and it’s (always) expensive. I understand why people think this way. In a world where we’re accustomed to buying a package of cheap food, throwing it in the microwave and serving dinner, many people have never learned the basic skills which allow the purchase of whole foods and their preparation without much fuss. It takes resolve to walk past the already-prepared supermarket rotisserie chicken and instead buy a whole chicken and prepare it ourselves. It takes a little practice to build our skills so preparation time decreases.

I love helping people overcome the obstacles between them and a more healthy diet. I want to dissolve the illusion that it’s too difficult, too time consuming, and too expensive. I spent hundreds of hours with my editors and photographer honing and crafting my cookbook toward that purpose. We think of it as a tool kit full of new, uncomplicated dishes helping you reshape the recipes and flavors you love.

My favorite “quick” meal at home is butterflied chicken with vegetables. I can assemble the chicken and vegetables in less than 10 minutes, throw it in the oven and let it roast away while I tend to the home, kids, phone calls, or whatever comes my way. In about 45 minutes, I pull out a gloriously golden chicken with sweet, caramelized vegetables surrounding it and we all dig in.

I always buy whole chickens. Mainly because they’re much cheaper (usually $5-7 less a pound) than chicken breasts and after the family eats dinner, we usually have some left over for a lunch or two the next day and then I use the carcass for chicken stock. Talk about an economical way to use an organic chicken! Many of my friends look at me funny when I tell them I butterfly my own chickens. Honestly it’s not hard. You need a sharp pair of kitchen shears and your hands (put on some gloves if the raw meat makes you squeal).

Turn the chicken breast side down. Using a sharp pair of kitchen shears cut along both sides of the backbone.

Turn the chicken over and point wings towards legs. (Make sure to reserve the backbone to include in your chicken stock.)

Doesn’t seem so hard, does it? We took these photos when I was at Helen’s home during the photo shoot for my cookbook (thank you Helen!). The butter with herbs is simply divine, so take a peek in your copy for the recipe.

If you’re looking to make a change, but held back my worries about time and money, try this step:  Find a good source for organic pastured whole chickens, roast one, and use the whole bird for several nutritious meals. You may find it fits into your lifestyle and your budget.

Serves: Serves 4

Simple Butterflied Chicken with Roasted Vegetables

The vegetable measurements are simply a guide. You can add more, or use different vegetables depending on your taste and what's in season. If you're looking for ideas, you might consider leeks, broccoli, cauliflower, etc. If you've like to serve potatoes or a starchy vegetable along with your roasted chicken then cut them into wedges, toss with butter, salt and pepper and place in a baking dish and bake along-side the chicken.

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Ingredients

  • 1 4-5lb. chicken (organic and pastured preferred)
  • 2 cups carrots, cut into 1/2-inch thick slices
  • 1 red onion, cut into 1/2-inch thick slices
  • 2 zucchini, cut into 1/2-inch thick slices
  • yellow squash, cut into 1/2-inch thick slices
  • 3 tablespoons ghee or palm shortening, melted
  • Sea salt and freshly ground black pepper

Instructions

  1. Preheat oven to 450ºF and adjust rack to middle position. Place chicken in a large roasting pan and surround with vegetables. Using a pastry brush, brush chicken with melted ghee and then pour remaining butter over surrounding vegetables. Toss vegetables gently and then season chicken and vegetables generously with salt and pepper.
  2. Roast chicken for 30 minutes and then rotate pan 180 degrees. Continue to roast, about 25 minutes, until crisp and golden brown, and a thermometer reaches 160°F (70°C) when inserted in the thickest part of the breast. Remove from the oven and before serving, let the chicken rest for about 15 minutes to allow juices to redistribute.
7.8.1.2
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https://deliciouslyorganic.net/how-to-butterfly-a-chicken/
Copyright 2016 Deliciously Organic

 

 

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Uncategorized | 41 Comments

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41 Comments

  1. Maria

    February 3, 2011 at 7:02 am

    Good to know:)
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
  2. Karin

    February 3, 2011 at 7:33 am

    Carrie, that's what we had for dinner last night. It's always a hit w/the whole family and smells delectable!
    to Karin" aria-label='Reply to this comment to Karin'>Reply to this comment
  3. nancy@skinnykitchen.com

    February 3, 2011 at 7:58 am

    Great helpful tips! Your chicken recipe sounds delish too!
    to nancy@skinnykitchen.com" aria-label='Reply to this comment to nancy@skinnykitchen.com'>Reply to this comment
  4. kim

    February 3, 2011 at 8:36 am

    Lovely! So, I did it right!?!?!?! Ha! I just made this on Tuesday... perfect for our snowed/iced- in weather. I had never butterflied a chicken before... you've taught me SO much Carrie Vitt! For a gal on a budget and mother of young children - this is truly easy, affordable and so tasty. (So now I need to make me some stock!) Thank you... ~ kim
    to kim" aria-label='Reply to this comment to kim'>Reply to this comment
    • Deliciously Organic

      February 3, 2011 at 10:24 am

      Yea! I'm impressed! Yes, now go make your stock. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. alana (at) the food

    February 3, 2011 at 9:50 am

    oh i've always wanted some tips on this act! the pictures are lovely as well!
    to alana (at) the food" aria-label='Reply to this comment to alana (at) the food'>Reply to this comment
  6. City Share

    February 3, 2011 at 11:19 am

    I always just bake my chickens whole. That looks really easy though. I'll have to give it a go. Congrats on the cookbook.
    to City Share" aria-label='Reply to this comment to City Share'>Reply to this comment
  7. Shauna from Piece of Cake

    February 3, 2011 at 11:33 am

    I LOVE your vegetable recommendations here! I'm so used to just doing root vegetables with a bird. I love roasting broccoli and cauliflower, but never would've thought to roast them along with a chicken--I bet they'd taste incredible!
    to Shauna from Piece of Cake" aria-label='Reply to this comment to Shauna from Piece of Cake'>Reply to this comment
  8. Lori @ RecipeGirl

    February 3, 2011 at 11:40 am

    Wow, big kudos for getting that chicken to look so beautiful at the end of all of that cutting! Mine might turn out to be a big, butchered disaster!
    to Lori @ RecipeGirl" aria-label='Reply to this comment to Lori @ RecipeGirl'>Reply to this comment
  9. Helene

    February 3, 2011 at 12:04 pm

    I make that chicken at least once a week. Not kidding! Add vegetables in the pan and a couple of potatoes wrapped in foil on another shelf and we have a complete dinner in 30 minutes.
    to Helene" aria-label='Reply to this comment to Helene'>Reply to this comment
  10. MaryMoh

    February 3, 2011 at 1:34 pm

    That's such an easy way to butterfly a chicken. I have never done that. I think I have to learn how to use a pair of kitchen scissors for doing that. I'm only good with the cleaver :P Very nice, clear pictures how to do it. Thanks very much for sharing.
    to MaryMoh" aria-label='Reply to this comment to MaryMoh'>Reply to this comment
  11. Lucy Lean

    February 3, 2011 at 3:41 pm

    Love butterflying chicken - great photos and how to - thank you x From Mexico - happy memories of a couple of weeks ago - passed Grand Velas!
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  12. Brooke@foodwoolf

    February 3, 2011 at 5:36 pm

    I can't believe it, but I have NEVER butterflied a chicken. I mean, I roast at least one chicken a week and still...I've never even considered adding this to my toolbox! Thank you for the easy step by step! You're the best.
    to Brooke@foodwoolf" aria-label='Reply to this comment to Brooke@foodwoolf'>Reply to this comment
  13. marla {family fresh cooking}

    February 4, 2011 at 5:29 am

    Carrie, this is an awesome & well needed tutorial. I have been roasting lots of organic birds lately, but I never have thought to butterfly them.
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  14. Richard Stevens

    February 4, 2011 at 10:56 am

    Great imagery in this post really lets us see what is happening!
    to Richard Stevens" aria-label='Reply to this comment to Richard Stevens'>Reply to this comment
  15. Elizabeth (Foodie, Formerly Fat)

    February 4, 2011 at 12:56 pm

    A picture really is worth a thousand words. That photo series takes all the questions about of butterflying instructions! I agree that in this day and age with all the stress and the hectic nature of modern life it can seem harder to cook for oneself at home. But when I think of how important it is that we put into our bodies healthy and wholesome foods I can't justify NOT buying organic ingredients whenever I can and doing the cooking at home. Funny story... my daughter (she's 6) went on a playdate this week and came home reporting that her friend's mother made them popcorn in the microwave! She said, "isn't that weird mommy?" (I always make it on the stove from the kernels.) It was funny but it also made me feel good that my kids are getting a good start on avoiding convenience in favor of quality, not the other way around.
    to Elizabeth (Foodie, Formerly Fat)" aria-label='Reply to this comment to Elizabeth (Foodie, Formerly Fat)'>Reply to this comment
    • Deliciously Organic

      February 4, 2011 at 3:26 pm

      That is so sweet! It's great that she's learning at such a young age. I told my kids I am working on a twinkie recipe and they looked at me and said, "What's a twinkie?" :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • AbbyWarm

        February 21, 2011 at 2:21 pm

        I agree--starting them on healthy food early on is so important! We've been getting organic free-range eggs for so long that recently, when one of the eggs was a very very pale {almost white} green {from a young Araucana chicken}, my kids {ages 4 and 5} said, "Mom look--isn't this white egg so weird?!" Made me smile :)
        to AbbyWarm" aria-label='Reply to this comment to AbbyWarm'>Reply to this comment
  16. Sara L

    February 4, 2011 at 1:20 pm

    My question is in the roasting method. When cooking, does the fat on the chicken render and soak the veggies, making them oily? Would you recommend using a rack for the chicken? Thanks The pictures are lovely and really show a great step by step way to butterfly the chicken! thanks for the post
    to Sara L" aria-label='Reply to this comment to Sara L'>Reply to this comment
    • Deliciously Organic

      February 4, 2011 at 3:24 pm

      My family likes the juices that the chicken gives off. It flavors the vegetables even more. You could use a rack but the juices and fat will still fall to the bottom. If you're using an organic, pastured chicken then you'll want all those nutrients from the fat (high in omega-3 fatty acids and linoleic acid!). You can also use the juices and fat to make a delicious gravy.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Emily

    February 4, 2011 at 3:11 pm

    Great tutorial... now I think I'll try and tackle one myself!
    to Emily" aria-label='Reply to this comment to Emily'>Reply to this comment
  18. Damaris @Kitchen Corners

    February 4, 2011 at 10:08 pm

    oh my gosh this looks so good. This week I made soda can chicken. I love making whole chickens, there's always left overs!
    to Damaris @Kitchen Corners" aria-label='Reply to this comment to Damaris @Kitchen Corners'>Reply to this comment
  19. Christina

    February 7, 2011 at 5:33 pm

    This looks so easy! Thanks for all the great pictures. I can find organic chickens easy enough, but pastured are hard to come by. Trader Joes has "Free Range" organic chicken, but it looks really different than the pastured birds I've gotten before. Any tips on finding a truely pastured bird? Thanks.
    to Christina" aria-label='Reply to this comment to Christina'>Reply to this comment
    • Deliciously Organic

      February 13, 2011 at 8:45 am

      Go to the website www.eatwild.com and look for farms in your area. I do this every time we move and I've always been able to find the pastured meats I'm looking for. I have an extra freezer and I'll buy in bulk once a year (so much cheaper!) and then store the meat. If you have any other questions, please feel free to ask!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. AbbyWarm

    February 21, 2011 at 2:15 pm

    I recently bought my first whole chicken--simmered it with veggies for broth, deboned it and have been using the chicken and broth for various recipes for about a week now. While the raw whole chicken grossed me out big time, it was totally worth it! I'm totally sold on buying whole organic chickens now. Not nearly as scary as I'd anticipated, the meat tastes so much better and is so versatile!
    to AbbyWarm" aria-label='Reply to this comment to AbbyWarm'>Reply to this comment
    • Deliciously Organic

      February 23, 2011 at 8:22 am

      That's great! Thanks for letting me know.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Megan L.

    January 19, 2016 at 8:30 pm

    I'm new to roasting whole chickens and I'm wondering what the benefits are of butterflying the chicken vs. just roasting it whole? Just easier to eat after it's finished? Also, in the above description you mention the chicken would be done in 45 minutes, but then later you say cook for 30 mins plus another 25. So, is it 55 or 45, or mostly just keep an eye on the internal temperature? Lastly, do the veggies get mushy after cooking with the chicken for that long? I can't imagine zucchini holding up for 45-55 minutes? Thanks for answering all of my questions! :)
    to Megan L." aria-label='Reply to this comment to Megan L.'>Reply to this comment
  22. diane c

    December 28, 2020 at 6:37 pm

    Butterflied chicken for first time ever..made and used ghee first time ever and made this recipe! Sooooooo delish. THANK SO MUCH!
    to diane c" aria-label='Reply to this comment to diane c'>Reply to this comment
    • Deliciously Organic

      December 31, 2020 at 10:05 am

      You're welcome!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Tweets that mention How to Butterfly a Chicken -- Topsy.com says:
    February 3, 2011 at 8:52 am
    [...] This post was mentioned on Twitter by Molly Chester and DishinInTheKitchen, Carrie Vitt. Carrie Vitt said: {New Post} How to Butterfly a Chicken: http://su.pr/2P7NbL #organic #realfood #unprocessed #glutenfree [...]
    to Tweets that mention How to Butterfly a Chicken -- Topsy.com" aria-label='Reply to this comment to Tweets that mention How to Butterfly a Chicken -- Topsy.com'>Reply to this comment
  2. Carrie Vitt says:
    February 3, 2011 at 2:59 pm
    {New Post} How to Butterfly a Chicken: http://su.pr/2P7NbL #organic #realfood #unprocessed #glutenfree
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  3. Molly Chester says:
    February 3, 2011 at 4:15 pm
    Really helpful post from @delorganic - {New Post} How to Butterfly a Chicken: http://su.pr/2P7NbL #organic #realfood #unprocessed
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  4. DishinInTheKitchen says:
    February 3, 2011 at 4:38 pm
    RT @delorganic: {New Post} How to Butterfly a Chicken: http://su.pr/2P7NbL #organic #realfood #unprocessed #glutenfree
    to DishinInTheKitchen" aria-label='Reply to this comment to DishinInTheKitchen'>Reply to this comment
  5. Carrie Vitt says:
    February 3, 2011 at 6:27 pm
    Thanks to @sweettartelette for the photos in my post today! {How to Butterfly a Chicken} http://su.pr/2P7NbL
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  6. Kelly Battaglia says:
    February 4, 2011 at 3:22 am
    RT @mollychester: Really helpful post from @delorganic - {New Post} How to Butterfly a Chicken: http://su.pr/2P7NbL #organic #realfood # ...
    to Kelly Battaglia" aria-label='Reply to this comment to Kelly Battaglia'>Reply to this comment
  7. Henry Hudson says:
    February 4, 2011 at 7:48 pm
    How to Butterfly a Chicken http://t.co/RZsa54b
    to Henry Hudson" aria-label='Reply to this comment to Henry Hudson'>Reply to this comment
  8. Weekly Menu – July 25th says:
    July 25, 2011 at 7:54 pm
    [...] Helpful Tips: Check out my tutorial on how to quickly butterfly a chicken. [...]
    to Weekly Menu – July 25th" aria-label='Reply to this comment to Weekly Menu – July 25th'>Reply to this comment
  9. jenjenk says:
    September 19, 2011 at 7:32 pm
    Always been afraid 2 roast a whole chicken thinking it was lots of work. Then I discovered @delorganic's butterfly chix http://t.co/12nkZJ1B
    to jenjenk" aria-label='Reply to this comment to jenjenk'>Reply to this comment
  10. Butterflied Chicken and Smashed Potatoes | sitting down for dinner says:
    June 6, 2012 at 5:12 am
    [...] ask your butcher to butterfly the chicken or just use other pre-cut bone in chicken. Click here for a more detailed description on how to butterfly a [...]
    to Butterflied Chicken and Smashed Potatoes | sitting down for dinner" aria-label='Reply to this comment to Butterflied Chicken and Smashed Potatoes | sitting down for dinner'>Reply to this comment
  11. Butterflied Roast Chicken with Red Onions says:
    January 6, 2013 at 6:20 pm
    [...] the Chicken: 1 (4-5 pound) chicken, butterflied 4 tablespoons ghee, at room temperature 2-3 tablespoons fresh thyme 1 1/2 teaspoons Celtic sea [...]
    to Butterflied Roast Chicken with Red Onions" aria-label='Reply to this comment to Butterflied Roast Chicken with Red Onions'>Reply to this comment
  12. How To Tell If Chicken Is Cooked Without A Thermometer - Krusty Recipes says:
    April 15, 2021 at 8:50 am
    […] chicken breasts will help to reduce their cooking time. Butterflying your chicken is also known as spatchcocking; it’s a great way to cook whole chicken fast in an oven or […]
    to How To Tell If Chicken Is Cooked Without A Thermometer - Krusty Recipes" aria-label='Reply to this comment to How To Tell If Chicken Is Cooked Without A Thermometer - Krusty Recipes'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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