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Sunday, March 16, 2008

Butterfly Chicken (or other meat)

If you are like me, time gets away from you on occasion. OK, it gets away from me almost everyday. Do you seem to get home from work later than you would like, or have somewhere you have to go soon after you get home? When this happens to me and I am going to be cooking a thick piece of chicken I butterfly it.

Butterflying meat means that you cut its thickness in half but only to a point where it still remains one piece. What I do is lay the meat, chicken for example, on the cutting board. I put one had on top. Then, take a serrated knife parallel to the board and hand and carefully slice through the chicken until I am about 1/2 inch from cutting the chicken in half. Then I take the inside of the chicken and place it down pressing on the middle until it lays flat.

Then I just cook the meat as instructed. This will greatly reduce the cooking time. As suggested you can use this technique for more than just chicken. Also, I find it most affective when frying, grilling, or broiling meats.

2 comments:

SmartyPantsMama - Caroline said...

I love your site! I've bookmarked it and plan to visit it daily for cooking ideas!

Caroline
Enjoy my blog when you have a moment!
SmartyPantsMama.blogspot.com

Carrie said...

Thanks for checking out my website. I will be checking out your website too.