Monday lunch....

[Mugwump]

...found a bowl of good leftover brown gravy in the ice box......so I made a nice pile of hot gravy over bread.....zapped it a few and MMMMmmmmmm.....dayam good !!!

[Ron Sower]

...not sure yet...but it's getting closer to that time...

[LizStreithorst]

I've got a spatchcocked chicken with lemon, sage, and veggies in the oven.

[Mugwump]

I've got a spatchcocked chicken with lemon, sage, and veggies in the oven.

..ah 'butterflying'.....cool.....do it yourself?....or butcher do it?

[LizStreithorst]

Myself.  It's easy.

[Barb]

Never heard that word Liz, can you tell how to do it?
Barb

[LizStreithorst]

It's easy peasy.  You need a good pair of kitchen shears.  Turn the bird so it's back is facing you.  Take your shears and cut to the side of the tail all the way up to the neck, then do the same thing on the other side of the back bone.  You can freeze the back bone to use later if you like to make stock.

Then flip the bird over so the breast is on top.  Mash down on the breast bone to break it and the chicken will be whole but flat. 

It's easiet with a smaller bird but I did mine with a 4 lb. bird because it was the smallest my supermarket had.