[1 - 4] beautiful there's my spice mix
[13 - 13] all right now we're going to spatchcock
[13 - 14] the chicken as far as special equipment
[14 - 16] goes you just need a really good pair of
[16 - 19] sharp shears these are joyce chens i
[19 - 20] love them even though they are small
[20 - 22] they are mighty and they're just
[22 - 24] fabulous and they do a great job with
[24 - 27] this flip the chicken over so you can
[27 - 29] see the backbone it's just easier to cut
[29 - 33] it out if you go from the tail end let's
[33 - 36] say so so little cuts
[38 - 41] and then i'm going to position my shears
[41 - 43] as close as i can to the backbone
[43 - 45] without trying to cut through the middle
[45 - 47] of it so kind of where the thigh and the
[48 - 50] backbone are coming together that's
[50 - 53] where i want to go
[56 - 56] all right halfway there went from the
[56 - 59] tail up to the back of the wing spin it
[59 - 61] around the second side for whatever
[61 - 63] reason is always a little bit trickier
[63 - 65] than the first but you'll figure it out
[65 - 67] in another way it's easier because you
[67 - 70] can kind of pull a little bit against it
[70 - 73] and it makes it easier to see where to
[75 - 79] save your um chicken backbone for stock
[80 - 82] and for level one
[82 - 84] for level one the only thing left to do
[84 - 86] is turn it back over
[86 - 89] and give it a good press and that's just
[89 - 91] to like flatten the breastbone do you
[91 - 92] guys watch chiropractor videos on
[92 - 99] youtube it's a little bit like that good
[99 - 101] good great the chicken is spatchcocked period
[101 - 105] you could be totally done okay
[106 - 108] like to just do a little extra thing
[110 - 112] because there's another bone in here which is
[112 - 115] there's another bone in here which is just kind of convenient to remove and
[115 - 117] it's called the keel bone and it looks
[117 - 120] just like an anvil like in road runner
[120 - 122] cartoons you know the anvil
[122 - 125] and it sits right between the two halves
[125 - 127] of the breast
[127 - 128] and it's attached to this strip of
[128 - 132] cartilage and if you take it out it just
[132 - 134] is flatter and it cooks a little faster
[134 - 135] it's kind of helpful to take the
[135 - 137] cartilage out first
[137 - 139] so i'm just going to use the tip of the
[139 - 143] shears to go up one side and to go up
[143 - 145] the other side
[145 - 147] and a tiny little snip underneath the
[148 - 150] cartilage is kind of out there right
[150 - 153] little strip you can really use your
[153 - 155] hands and your fingers to
[155 - 159] find where things connect and to very
[159 - 161] easily like find those seams and just
[161 - 163] like push them apart
[163 - 165] so that's a lot of what i'm doing i
[165 - 167] don't even need that knife
[167 - 169] and the reason why i'm being so gentle
[169 - 171] is because i don't want to rip
[172 - 175] essentially putting the shears
[176 - 177] underneath where the cartilage was sitting right
[177 - 179] where the cartilage was sitting right into the breast to loosen it until i
[179 - 181] could get to a place where i could just
[182 - 188] this is it people cartilage
[188 - 190] cartilage keel bun gone
[190 - 192] and it just makes this whole center part
[192 - 195] of the breast much flatter