I’ve been doing this quite often, but haven’t ever explained how. Butterflying the chicken is a way to make a chicken clean, open and flat, so it can be put in a rub or marinade. Also on the grill it grills slightly quicker, of course.
First, you take the chicken and place it before you.
Turn it over so the chicken’s spine is up front and the end of it is facing you.
Now, take the end in your hand and cut alongside the spine, all the way up to the neck.
Now, repeat this on the other side of the spine, and remove the spine in total.
Throw that out, or use it to cook some chicken stock or something. You figure it out.
Next thing is to turn the chicken around so the neckside is facing you and slighlty open the cavity.
Find the white entry to the keel bone (or brestbone). make an incision there and move your fingers all the way around it to loosen it.
Now peel it out from the soft side toward you. Don’t break it, get it out in one piece.
Here you go, nice and clean and flexible in the middle.
Now you can clean out excess fat and the red stuff that came from the spine that you cut out.
I’ve rinsed it with cold wather and it’s ready for further preparation.
Eather rub it, or marinade it, cut of the wing tips or slice it straight in two, which is very easy now the keel bone is out.
Easy as 1-2-3.