Executive Chef Ted Polfelt teaches Natalie and Brittany how to spatchcock poultry ahead of Thanksgiving. You can try this recipe at home, or visit 419 West on Thanksgiving to enjoy their delicious options.
Here are the directions:
Remove wishbone first. Flip the bird over and draw two lines perpendicular down the back and remove the back bone. Laying the bird flat flip it over so that you are looking at the inside. Make one incision on the triangle and reach in and remove the keel bone. Now your bird is ready to bake skin side up and it butchers with ease.
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