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How to spatchcock a chicken: Difference between revisions
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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 | 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 | 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. | 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. | ||