Difference between revisions of "How to spatchcock a chicken"
| Line 22: | Line 22: | ||
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. | ||
Revision as of 07:39, 20 February 2016
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
Start with a whole chicken, cutting board and poultry shears
Remove the parson's nose
Lay the chicken breast down and cut along the right side of the back bone
Cut along the left side of the backbone, remove and discard
A Spatchcocked chicken
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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