spatching

Spatching refers to a culinary technique used to prepare poultry, most commonly a whole chicken or turkey. It involves removing the backbone of the bird, allowing it to be flattened. This process, also known as butterflying, enables the bird to cook more evenly and significantly reduces cooking time compared to roasting a whole, intact bird.

The backbone is typically cut out using sturdy kitchen shears or a sharp knife. Once the backbone is removed, the bird can be pressed flat, with the breastbone sometimes cracked to facilitate this. The flattened bird can then be seasoned and cooked using various methods, such as grilling, roasting, or pan-searing. The flat shape allows for more surface area to be exposed to heat, leading to crispier skin and more uniformly cooked meat. Spatching is particularly popular for grilling, as the even cooking promotes better charring and juiciness. The removed backbone can be saved for making stock or gravy.