Jim Davis: Hi! I am Chef Jim Davis for Harris Teeter. I am going to show you now how to spatchcock a chicken, in other words get it ready for the grill.
First, we are going to remove those parts of the chicken that we don't particularly need today. However, we do not throw that liver away because that's great. Fry with a little bit of tartar sauce.
We are going to remove this big pad of fat to back of the chicken, remove that. I am going to take this one out the same way.
Okay, to spatchcock our chicken, a little bit of chicken anatomy; wings, legs, thighs, back and breast.
What we are going to do is cut out the backbone. We'll do that with the pair of heavy kitchen shears, cut right up one side of the backbone, and if the chicken or if your knife -- if your scissors are not heavy enough to do then just use a heavy knife.
I am going to cut on the other side. Again heavy shears or a knife we cut out the backbone just like that. Now all we are going to do, we re going to take our knife, and let's put it just at beginning of the -- there we go.
Now we take our chicken, like this way, turn it over; smack it down, just like that. Turn the wing under, right under and there we have a spatchcock chicken. That way your chicken is going to cook on the grill all at the same time, so with nice and flat, you don't have to worry about it.
Up next, we are going to show you how to slice a roasted chicken.