Butterflied

Butterflied refers to a preparation technique in which a piece of meat, fish, or poultry is split open and spread flat, resembling the wings of a butterfly. The process begins by making a lengthwise cut along the backbone of the animal, or a similar incision in a fillet, while keeping the two halves attached at one edge. The cut piece is then hinged open, pressed or turned so that it lies in a single, flat layer. The resulting shape increases surface area, enabling more even cooking, faster heat penetration, and greater exposure to seasonings or marinades.

In culinary practice, butterflying is common with whole chickens, pork shoulders, large fish such as salmon, and certain cuts of beef. A butterflied chicken, for example, cooks more quickly than a whole bird and yields a uniform crispness of skin. The method also facilitates stuffing, as the flattened carcass can be rolled around a filling and tied for roasting. Chefs value the technique for its efficiency and the aesthetic presentation it offers on plates.

Outside of cooking, the term “butterflied” can describe any object or structure that has been split and opened in a similar fashion, such as a butterfly‑shaped fold in paper craft or a flared wing configuration in aeronautics. In each case, the underlying concept remains the same: a single item is divided and spread to create a broader, wing‑like shape.