Whole Spatchcock Boneless Chickens - butcher-shoppe-direct
Whole Spatchcock Boneless Chickens - butcher-shoppe-direct
Whole Spatchcock Boneless Chickens - butcher-shoppe-direct
Whole Spatchcock Boneless Chickens

Whole Spatchcock Boneless Chickens

Regular price $20.00
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“As fun to eat as it is to say.”

When it comes to whole boneless chicken, we do it by hand and we do it all-natural. That means we source our chickens locally where the meat is air-chilled before we cut and trim it on site. Cooks absolutely love our spatchcock chickens because they lay flat on pans and grills and cook fast thanks to less bone and fat content.

 

Goes Great With...

A side of greens and start. Chicken, potatoes, and green beans, anyone?

Our Preferred Preparation 

Whole spatchcock chicken is a dish best served roasted. After you rub the chicken down with your favorite mix of garlic, butter, and seasoning, roast it in the oven. The great thing about this recipe is that you can pull the chicken out after ten minutes, add your vegetable of choice, and roast it all together to completion in the same pan. Easy and delicious!

Ingredients
  • Air-chilled, hand-cut poultry
  • Free range
  • All natural
  • Hormone free
How It Ships

Our whole spatchock chicken is cut by hand, immediately vacuum sealed at its freshest, and then sent to your door on our own fleet of refrigerated trucks.

Chicken breasts are the pectoral muscles of a chicken, of which there are two. It’s an excellent source of lean protein that’s easy to prepare and suitable for a wide variety of dishes. Next to chicken wings, chicken breast is one of the most commonly purchased proteins in the United States.

Glad you asked! Our chicken breast is sourced from local Ontario chicken farms without exception. 

Prepare or freeze your Butcher Shoppe chicken breasts within five days of receiving them.You don’t need to wash raw chicken breast! This will only spread juices to other surfaces. Instead, wash hands before handling and use a separate cutting board for your raw chicken protein. Otherwise, the key is to avoid drying the chicken breast out during cooking.

Chicken breast is the health nut’s choice for a reason: a four-ounce serving contains just about 100 calories and almost two dozen grams of protein. It’s lean, it’s healthy, and it’s incredibly easy to make.

On the Grill

Grillmasters love to boast their own proprietary grilled chicken recipes. We like to keep it simple. Throw together your favorite marinade in a ziploc bag—say, oil, vinegar, honey, mustard, and lemon juice?—add your chicken breasts, and let it sit for a couple of hours. Once the grill is hot, give it a couple minutes on each side and bingo.

Using a Broiler

Get your broiler going on high. Slice your chicken breasts in half (lengthwise) before rubbing them down with olive oil, salt, pepper, and a cajun spice mix of your choosing. Place your chicken breasts on the rack and broil them 4-5 minutes on each side.

In a Pan

We like to pat the chicken breast dry, then coat it in a mix of flour, salt, pepper, and garlic powder. Then we heat a generous drizzle of oil in a pan on medium heat before searing the protein 4-5 minutes on each side.


FAQ

No! This only spreads the raw juices. Instead, wash your hands thoroughly before and after handling raw chicken, and pat your protein dry with paper towels before cooking. Finally, always use a separate cutting board for raw meat.

Sourced locally, naturally air-chilled, and hand-prepared by expert butchers. Period.