Difference between revisions of "How to spatchcock a chicken"

From Cookipedia

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Image:Whole chicken, poultry shears, cutting board.jpg|Start with a whole [[chicken]], cutting board and [[poultry shears]]
 
Image:Whole chicken, poultry shears, cutting board.jpg|Start with a whole [[chicken]], cutting board and [[poultry shears]]
 
Image:Whole chicken, parsons nose removed.jpg|Remove the [[parson's nose]]
 
Image:Whole chicken, parsons nose removed.jpg|Remove the [[parson's nose]]
Image:Chicken cut along the right of the backbone.jpg|Lay the chicken breast down and cut along the right side of the back bone
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Image:Chicken cut along the right of the backbone.jpg|Lay the [[chicken breast]] down and cut along the right side of the back bone
 
Image:Chicken cut along the left of the backbone.jpg|Cut along the left side of the backbone, remove and discard
 
Image:Chicken cut along the left of the backbone.jpg|Cut along the left side of the backbone, remove and discard
Image:Chicken spatchcocked.jpg|A Spatchcock
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Image:Chicken spatchcocked.jpg|A Spatchcocked chicken
 
</gallery>
 
</gallery>
Trim the chicken of any excess fat or skin, rinse under cold water and then prepare as required for your recipe.
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Trim the [[chicken]] of any excess fat or skin, rinse under cold water and then prepare as required for your recipe.
 
===Other meanings===
 
===Other meanings===
 
In Australia, a Spatchcock refers to a small [[chicken]] such as a poussin.
 
In Australia, a Spatchcock refers to a small [[chicken]] such as a poussin.

Revision as of 07:39, 20 February 2016

Barbecued spatchcock chicken

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

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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