https://www.cookipedia.co.uk/wiki/index.php?title=How_to_butterfly_a_chicken_breast&feed=atom&action=historyHow to butterfly a chicken breast - Revision history2024-03-29T08:52:59ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=How_to_butterfly_a_chicken_breast&diff=258417&oldid=prevChef at 14:45, 4 October 20202020-10-04T14:45:10Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Butterflying a [[lobster]] tail involves cutting the hard top side, without cutting all the way down to the other softer side.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Butterflying a [[lobster]] tail involves cutting the hard top side, without cutting all the way down to the other softer side.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Image:Chicken butterfly whole breast.jpg|Start with a whole chicken breast on a meat cutting board</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Image:Chicken butterfly whole breast.jpg|Start with a whole chicken breast on a meat cutting board</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Image:Chicken butterfly cut side.jpg|Slice the breast from the side</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Image:Chicken butterfly cut side.jpg|Slice the breast from the side</div></td></tr>
</table>Chefhttps://www.cookipedia.co.uk/wiki/index.php?title=How_to_butterfly_a_chicken_breast&diff=130256&oldid=prevChef: Created page with "Two butterflied chicken breasts ===About butterflying=== Butterflying is a cutting technique used by [[butchers..."2012-04-15T17:16:58Z<p>Created page with "<a href="/recipes_wiki/File:Two_butterflied_chicken_breasts.jpg" title="File:Two butterflied chicken breasts.jpg">300px|thumb|right|Two butterflied chicken breasts</a> ===About butterflying=== Butterflying is a cutting technique used by [[butchers..."</p>
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[[Image:Two butterflied chicken breasts.jpg|300px|thumb|right|Two butterflied chicken breasts]]<br />
Butterflying is a cutting technique used by [[butchers]] to transform a thick, compact piece of [[meat]] into a thinner, larger one. The piece of meat to be cut is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small "hinge" is left at the one side, which is used to fold the meat out like a book. The resemblance of this unfolding motion to the wings of a butterfly is what gives this cut its name. This technique is often used as an alternative to, or in conjunction with, pounding out the meat with a [[meat mallet]] to make it thinner.<br />
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Common uses of this technique include creating thin cutlets from [[chicken]] breasts for dishes such as [[chicken piccata]], or rendering lamb leg roasts suitable for making [[roulades]].<br />
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The same term is sometimes used for a technique, also called "[[spatchcocking]]", in which a bird is prepared for grilling or roasting by removing the backbone and sternum and then pressing down to fan it out.<br />
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Butterflying a [[lobster]] tail involves cutting the hard top side, without cutting all the way down to the other softer side.<br />
<gallery><br />
Image:Chicken butterfly whole breast.jpg|Start with a whole chicken breast on a meat cutting board<br />
Image:Chicken butterfly cut side.jpg|Slice the breast from the side<br />
Image:Chicken butterfly open out.jpg|Open out leaving the 'hinge'<br />
Image:Chicken butterfly hammer flat.jpg|Cover with [[greaseproof paper]] and hammer flat<br />
Image:Two butterflied chicken breasts.jpg|Two butterflied chicken breasts<br />
</gallery><br />
==See also==<br />
* [[Spatchcocking]]<br />
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[[Category:Cooking methods]]<br />
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<!-- footer hashtags --><code 'hashtagrev:12032020'>#spatchcocking #howtobutterflyachickenbreast #chickenpiccata #greaseproofpaper #roulades #butchers #lobster #cookingmethods #chicken #meatmallet </code><!-- /footer_hashtags --></div>Chef