Roasting chicken at home has never been so exciting and easy, thanks to Fiskars Heavy-duty Butcher Shears.
Preparing a Roasted Chicken with One Tool
By Russell van Kraayenburg
- Ideal for quickly chopping and mincing herbs and veggies directly over the bowl
- Unique design maximizes the power of your thumb and index finger to improve control
- Stainless-steel blades make clean cuts and stay sharp through heavy use
- Spring-action design automatically opens after each cut to reduce hand strain
- Softgrip® touchpoints enhance comfort and control
- Sheath offers safe storage and protects blades from damage
- Tested and certified by NSF, the public health and safety company
- Dishwasher safe
- Measures 5"
- Lifetime warranty
- Fast-prep Herb Shears (5")
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A unique design makes it easy to quickly mince herbs without a knife or cutting board.
Cast Iron Skillet
When buying chicken, you get more for your money when you buy a whole chicken. They are cheaper than precut chickens, and one chicken will provide you with endless meal options. With Fiskars Heavy-duty Butcher Shears, deconstructing a chicken doesn’t have to be a struggle any more, as the shears are designed to cut meat, poultry and fish bone.
While knives can be unwieldy and dangerous for deconstructing chickens and cutting through bone, the Heavy-duty Butcher Shears sits firmly in your hand. The stainless-steel blades make clean cuts and stay sharp through heavy use – a critical quality when cutting through bone. The spring-action design makes your work effortless because the blades open after each cut to reduce hand strain.
The Fiskars Heavy-duty Butcher Shears are perfect for completely deconstructing a chicken, too. Use your Heavy-duty Butcher Shears and follow these tips to get your whole chicken ready for grilling.
Deconstruct (Spatchcock) a chicken with the Fiskars Heavy-duty Butcher Shears
1. Wash and dry the chicken. Place the chicken on its breast.
2. Cut along each side of the backbone to remove it.
3. Flip the chicken over and cut along the center of the breast, along the sternum.
4. Turn each half on its side.
5. Cut each wing off by cutting through the joint.
6. Cut each thigh off by cutting through the skin and fat that connects it to the breast.
7. Cut each leg off by cutting through the joint.
Once your chicken has been deconstructed, prepare it using this Herb and Onion Chicken recipe by Russell van Kraayenburg
1, 4 pound whole chicken
1 white onion, sliced
10 sprigs sage
10 sprigs thyme
5 sprigs rosemary
Salt and pepper, to taste
1. Deconstruct the chicken according to the instructions above. Once finished, place it in a cast iron skillet, or oven safe pan.
2. Drizzle the chicken with olive oil and season with salt and pepper.
3. Use the fast prep shears to slice the onions and herbs right over the pan.
4. Bake in a preheated oven at 425°F for 45 minutes, or until the juices run clear from the chicken.
Even after all of the deconstructing and grilling, your clean-up job is easy. Keeping your tools clean is a necessity when working with raw poultry, and the Heavy-duty Butcher Shears pull apart for easy cleaning.
Not only do these shears make the job easy, but it gives you countless opportunities for new creations in the kitchen. That way, your friends will never know that the fancy meal you served them, actually took no effort at all!