How to Butterfly (Spatchcock) & Cut-up a Whole Chicken

Learn to butterfly (also called "spatchcock") a whole chicken, and then how to cut it up into 10 pieces for frying or any other use.  It's quick and easy, and is a money-saving skill!  Any giblets (liver, gizzard, heart) can be fried or cooked immediately, or frozen for later use. The neck and backbone (and the wings, if you aren't using them) can be collected in a freezer bag and saved to make stock later when there is an adequate amount. This is a skill every cook needs!

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