Cómo abrir un pollo en mariposa

Si sigues mis sencillos pasos para abrir un pollo en mariposa, conseguirás un pollo jugoso y sabroso de manera constante en cada asado. No solo reduce el tiempo de cocción en un 25%, sino que al abrir el pollo para que quede plano en la bandeja se garantiza que se cocine a la perfección por completo.

📝 Ingredients

• 1 medium chicken (1 1/2 kg / 3 1/2 pounds)
• 1 tablespoon honey
• 2 tablespoons dark soy sauce
• 1 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1/2 teaspoon dried chilli flakes (or to taste)
• 1 teaspoon salt (or to taste)

👨‍🍳 Instructions

1. 1--- To spatchcock the chicken ---
2. 2Place the chicken breast-side down on a chopping board. Using kitchen shears (or heavy-duty scissors) cut through the chicken along one side of the backbone. Keep the scissors as close to the backbone as possible and cut through the ribs that are attached to the backbone.
3. 3Cut along the other side of the backbone to remove it. You can discard the backbone or use it to make chicken stock.
4. 4Place the chicken breast-side up on a firm surface and press down firmly with the heel of your hand between the chicken breasts to break the breastbone. You should feel it snap as it breaks. I also like to snip off the wing tips, but you can leave them on if you prefer.
5. 5--- Honey, garlic, chilli marinade ---
6. 6Combine all the marinade ingredients into a small bowl and rub them all over the chicken, taking care to cover the chicken completely.
7. 7Place the chicken, breast-side up, in a baking dish. Cover with plastic wrap and leave to marinade in the refrigerator for 30 minutes.During this time, spoon the marinade over the chicken occasionally.
8. 8--- Bake the chicken ---
9. 9Preheat the oven to 190°C / 380°F
10. 10Remove the plastic wrap from the chicken and place the chicken in the preheated oven.
11. 11Bake for 35 to 45 minutes (depending on the size of your chicken.
12. 12The chicken will be cooked when the juices run clear if you pierce the thickest piece of chicken with a skewer.
13. 13If you have a digital probe thermometer, this should register 70C / 165°F.
14. 14Remove the chicken from the oven, cover loosely with a tent of tinfoil and let it rest for 10 minutes before carving.
15. 15Serve the chicken with salads and crusty bread, or with vegetables and roast potatoes.