Recipe & Information
All you need: Sharp scissors or chicken shears. Chopping board. Snaplock bag.
Process: Take your chicken and lay breast down on your chopping board with the parsons nose towards you. Cut up either side of the parsons nose, right down the back to the neck. Remove this piece of meat and discard (I often roast it for stock). Turn the chicken over and press down on the breast bone to flatten the chicken. Gently place in the snap lock bag, add olive oil and a couple of tbsps of your spice mix. Remove all the air and place in the freezer.
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