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Bookmark or Share- Butterflying - WikipediaButterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1]
- Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe - Serious EatsCrisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy. Spatchcocking turkey cooks more evenly and more quickly than non-butterflied versions, for stunningly crisp skin and perfectly cooked white and dark meat.
- Spatchcocked (Butterflied) Roast Chicken Recipe - Serious EatsWhy It Works. Removing the backbone and spatchcocking (a.k.a butterflying) the chicken makes it easy to get perfectly roasted breast and leg meat. Skipping brining and basting helps to ensure crisp skin. Optionally rubbing the chicken with herbs boosts flavor.
- How to Butterfly a Chicken Breast – A Couple CooksMaster the art of how to butterfly a chicken breast with this simple guide! Say goodbye to bland chicken and hello to perfectly juicy, flavor-infused results in no time.
- How to Butterfly a Chicken Breast in 3 Simple Steps - Martha StewartWhat Is Butterflying? The culinary term "to butterfly" means splitting a food, almost—but not completely—through. It's a technique used for everything from shrimp to turkey breast. The two halves are then opened up so they resemble a butterfly shape.
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