Difference between revisions of "How to spatchcock a chicken"

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|description=A spatchcock, otherwise known as "spattlecock", is poultry or game that is prepared for roasting or grilling by removing the backbone and..
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===Step-by-step procedure===
 
===Step-by-step procedure===
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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]]
 
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Latest revision as of 14:46, 4 October 2020


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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#chicken #butterfly #spatchcockedchickenwithfennelandonions #howtospatchcockachicken #grilling #recipes #roasting #barbecue #chickenbreast #poultryshears #poultry