Butterfly

To butterfly a food is to cut it almost completely through its thickness and open it out like a book. This creates a wider, thinner and more even piece that can cook more quickly or be filled and rolled. The technique is used for meat, poultry, seafood and some vegetables.

Common examples

• Chicken breast: split horizontally and opened to create an even piece for quick cooking or stuffing.
• Leg of lamb: bone and open the meat to create a flatter piece for grilling or roasting.
• Shrimp: cut along the back and opened for presentation or even cooking.
• Whole chicken: remove the backbone and flatten the bird; this is commonly called spatchcocking.

How to butterfly safely

Use a sharp knife and a stable cutting board. Keep the blade parallel to the board when splitting meat or poultry, stop before cutting completely through, and open the piece gently. Maintain raw-poultry hygiene and prevent cross-contamination.

Chef’s tip: Aim for an even thickness so the product cooks consistently. If necessary, gently flatten thicker areas between sheets of food-safe film.

Key distinction: Butterflying opens a piece of food while keeping it attached; spatchcocking is a specific method of flattening a whole bird by removing its backbone.