How to Remove the Back From a Chicken

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By Sandra Mireles
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A new technique for baking chicken is done by cutting the back from the chicken, and baking with a foil wrapped brick in the oven. Using the brick adds weight which flattens the chicken and aids in cooking. Here are the instructions for cutting the back from the whole chicken.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

whole chicken
knife

Step 1

Gather your supplies on a flat surface. Here is the image of the foil wrapped brick.
Step 2

whole chicken

Place your chicken breast side down on a flat surface.
Step 3

Chicken with knife inserted in position for first cut.

Grasp the chicken inside the neck cavity and cut down the side of the spine with your knife. You may experience a little resistance but continue all the way to the tail of the chicken.
Step 4

Chicken with the back removed

When you complete your first cut going all the way to the tail, go back to the neck of the chicken and begin cutting on the other side of the spine. Following the length of the spine cut all the way through to the tail. Pull the back from the chicken. Cut off any lumps of fat or loose skin.
Step 5

Chicken ready for seasoning or marinating. This image shows the way the chicken should appear after baking. You may choose any seasoning or marinade you like. Preheat the oven to 350 degrees. After marinating spray your baking dish or pan before placing the chicken with the breast side down. Try to position the upside down chicken as you see in the image. Place the foil wrapped brick on the chicken and bake for 30 minutes. Remove from the oven and carefully remove the brick. Turn the chicken keeping the lower limbs in place. Place the brick on top of the breast and bake 30-45 minutes until juices run clear and it is done.