To butterfly chicken legs, specifically drumsticks as shown in the reference, you make a single cut down the center of the meat while keeping it attached to the bone, and then use a paring knife to spread the meat outwards into a thin, single layer.
This technique allows the chicken leg meat to cook more evenly and quickly when grilling or pan-frying, exposing more surface area for seasoning and crisping.
Steps to Butterfly a Chicken Drumstick
Butterflying a chicken drumstick transforms its shape, making it easier to cook flat. Here's how to do it based on the provided method:
- Step 1: Locate the Center
Find the central point along the length of the meat surrounding the bone. - Step 2: Make the Initial Cut
Carefully cut one slice down the center of the meat. Ensure the meat remains intact and attached to the bone throughout this process. The goal is to slice through the thickest part of the meat. - Step 3: Spread the Meat
Use a paring knife or your fingers to gently push out the two sides of the cut meat. You are essentially unfolding the meat away from the bone. - Step 4: Form a Thin Layer
Continue spreading until you achieve a thin layer of chicken meat around the bone. The meat is now butterflied and ready for seasoning and cooking.
This method, as described in the reference, effectively opens up the chicken leg, creating a flatter piece that cooks more efficiently.
