"What it means is a quick and easy way to prepare poultry of any kind and any size — and it cooks quicker," Rach explains. "That's the point in doing this."
(FYI: You can also spatchcock a turkey.)
"You can ask your butcher to do this," she goes on, "but it takes zero effort, it's super easy and it makes an enormous difference in the cooking time. Anybody can do this."
TRY THIS: Rach's Pollo alla Diavolo
Here's Rach's step-by-step guide:
- Flip the chicken breast side down and find the backbone. "You can literally feel it," Rach says.
- With poultry shears or strong kitchen scissors, remove the spine of the bird. "You cut literally right through and down each side of the spine," Rach explains.
- Then, clip the wing tips.
- Push firmly down to crack the breast bone so the bird will lay flat.
Watch Rach demonstrate the entire process in the video above.
Pro Tip: You can save the removed spine and wing tips to make chicken stock.