Published September 1, 1994.
A butterflied chicken cooks faster and more evenly than a traditional whole bird. We wanted to work out some kinks in our butterflied chicken recipe so it would be perfect as well as quick. For our butterflied chicken recipe we preferred splitting the chicken at the back rather than the breast. Tucking the legs under made for a better presentation of our butterflied chicken recipe. We thought pounding the chicken might decrease the cooking time, but it made no noticeable difference. However, it was easier to weight a chicken that had been pounded to a uniform thickness.