spatchcocking

Spatchcocking is a culinary technique that involves butchering a whole poultry bird, such as a chicken, duck, or turkey, by removing the backbone and spreading the body flat. The term "spatchcock" originates from the Old English word *spas* (meaning "chicken") and *cocke* (meaning "cock" or rooster), though its exact etymology remains debated. The method is also sometimes referred to as "butterflying" or "dry-brining" when combined with seasoning.

The process begins by placing the bird on its back and carefully cutting along both sides of the spine to remove it, leaving the skin intact. The wings are typically folded inward, and the legs may be tucked under the body to ensure even cooking. This preparation allows for more direct heat exposure, reducing cooking time and promoting even browning and crispiness of the skin. Spatchcocking is particularly popular for roasting, grilling, or baking, as it ensures the meat cooks uniformly without drying out.

This technique is favored by home cooks and professional chefs alike for its efficiency and ability to enhance flavor. When combined with dry brining—salting the bird in advance—the skin becomes exceptionally crispy, while the meat remains juicy. Spatchcocking works well with various seasonings, marinades, and rubs, making it a versatile method for preparing poultry. It is also commonly used in air fryers and smokers, where the flat shape allows for better heat circulation.

While traditionally applied to chickens, spatchcocking can be adapted for other birds, though the method may vary slightly depending on size and structure. Proper technique ensures even cooking and minimizes waste, making it a practical choice for both large gatherings and everyday meals.