Did I spatchcock this chicken correctly?

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BAPyessir6

Senior Cook
Joined
May 15, 2020
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283
Location
Prior Lake
Its my first time cutting the backbone out of my 6-8 lb chicken to roast and my gosh I had to give my scissors a HEAVE HO when snipping the ribs. Is it supposed to be this hard, or did I do something wrong?
 

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It looks right to me. Do follow Andy instructions. Save the backbone for chicken stock. And as you can see, Andy bought some really good kitchen shears to do this. It makes a difference. I happen to have Henckel kitchen shears with the set of Henckel knives that my husband bought before we got together. It's still a bit of work, but much easier with good kitchen shears than otherwise.
 
Looks good! If you run into any difficulties or failures during the process, don't get discouraged. It's normal for a beginner. Experienced cooks can handle this task with ease because they're used to it.
 
I have two kitchen/poultry shears (one is the OXO) that come apart to wash. Both are good. BUT this is much better for cutting through bones etc.


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I love it! This knife cut anything like butter. I spatchcocked a chicken with no problem.
 
I have one of those knives, gave it to my son to try and it never came back... I didn't realize it was specifically for boning.
As I do have a kitchen shears inherited from my mom, I haven't really needed one. I will certainly remember if I ever have trouble with the shears - a quick trip up the stairs will take care of it. :mrgreen:
I also have what they call a Chef's knife, bought at the same time, very nice too.
 

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