spatchcock

Spatchcock, also known as butterfly, is a method of preparing poultry, most commonly chicken or turkey, for roasting or grilling. The process involves removing the backbone of the bird, which allows it to be flattened. This flattening exposes more of the meat to direct heat, resulting in more even cooking and a shorter cooking time compared to traditional roasting.

To spatchcock a bird, a pair of sturdy kitchen shears or poultry shears is used to cut along both sides of the backbone, removing it entirely. The bird is then flipped over, and the breastbone is pressed down firmly to break it and allow the bird to lie flat. This preparation is often done before marinating or seasoning the bird, as the flattened surface allows for better absorption of flavors.

The benefits of spatchcocking include faster cooking, crispier skin due to increased surface area exposure to heat, and more evenly cooked meat, as the dark and white meat cook at similar rates. This method is particularly popular for grilling and barbecuing, as the flat shape makes it easier to handle on the grill and promotes a more uniform char. While most commonly associated with chicken and turkey, the spatchcocking technique can also be applied to other poultry like Cornish game hens or duck.