How to spatchcock a chicken: Difference between revisions
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[[Image:Spatchcocked chicken with fennel and onions recipe.jpg|300px|thumb|right|[[Spatchcocked chicken with fennel and onions]]]] | [[Image:Spatchcocked chicken with fennel and onions recipe.jpg|300px|thumb|right|[[Spatchcocked chicken with fennel and onions]]]] | ||
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* [http://en.wikipedia.org/wiki/Spatchcock Spatchcock, Wikipedia] | * [http://en.wikipedia.org/wiki/Spatchcock Spatchcock, Wikipedia] | ||
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Revision as of 17:36, 13 January 2015
A spatchcock, otherwise known as "spattlecock", is poultry or game that is prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking.
To remove the backbone and flatten a bird out is to butterfly the bird. Spatchcock is the traditional word for the French term "poussin", a juvenile chicken. Spatchcock were generally butterflied in preparation for faster cooking rather than slow roasting, hence the English confusion.
Spatchcocking a chicken is an ideal way to prepare a chicken for the barbecue as it enable it to be evenly heated.
Step-by-step procedure
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Start with a whole chicken, cutting board and poultry shears
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Remove the parson's nose
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Lay the chicken breast down and cut along the right side of the back bone
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Cut along the left side of the backbone, remove and discard
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A Spatchcock
Trim the chicken of any excess fat or skin, rinse under cold water and then prepare as required for your recipe.
Other meanings
In Australia, a Spatchcock refers to a small chicken such as a poussin.
See also
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