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How to butterfly a chicken
Place the chicken on your cutting board.
The chicken should be breast-side down, with the backbone facing up.
Cut along both sides of the backbone.
OPT:
(a). Cut along the backbone until you reach the heart. The heart of your chicken is the 1 inch (2.5 cm) rib on both sides of the chicken.;
(b). This should leave the pectoral fin intact, thus giving the chicken a rounded and slightly feathered look. You can either snip the chicken shut, or simply trim its legs.;
(c). Start on one side at the bottom cavity and cut a straight path to the top cavity. Make the same cut on the other side of the backbone.;
(d). Make sure to make a cut no deeper than 4 inches (10 cm). The backbone makes the cut easier and deeper, and prevents bleeding.;
(c).