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This week we're spatchcocking or butterflying a chicken using a knife instead of kitchen sheers. A lot of videos after removing the spine show just pushing down on the breast to flatten. However I've found the best results come from further removing the rib bones and breast bone, then the chicken tenders. This makes for a much flatter breast resulting in much more even cooking. The chicken is juicy and tender throughout. So grab a knife and a chicken and lets start making a mess.

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Custom knives featured in these episodes made by:   / oyster_cove  .
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Ingredients:
A chicken
Olive Oil
Salt
Pepper
Garlic Powder