Spatchcock

Spatchcock: Poultry Preparation Revolution

Spatchcocking is a technique for preparing poultry by removing the backbone and flattening the bird, allowing for faster, more even cooking. The term comes from the idea of "dispatching" the bird quickly, as the method significantly reduces cooking time.

Process Steps

Spatchcocking involves:

• Backbone removal: Using kitchen shears to cut along both sides of the backbone
• Cartilage breaking: Using a knife or pressure to break the breastbone
• Flattening: Pressing the bird flat to create even thickness
• Leg positioning: Arranging legs for optimal cooking

Cooking Advantages

Spatchcocking provides significant benefits:

• Faster cooking: Reduced thickness means quicker heat penetration
• Even cooking: Eliminates the problem of overcooked breast and undercooked thighs
• Crispy skin: More surface area contacts the cooking surface
• Space efficiency: Flat bird fits better on grills and in pans

Equipment Needs

Effective spatchcocking requires:

• Heavy-duty shears: For cutting through the backbone
• Sharp knife: For breaking cartilage if needed
• Strong hands: For flattening the bird
• Appropriate cooking surface: Large enough for flat bird

Alternative Names

This technique is also known as:

• Poussin à la gibier: The French culinary term
• Butterflying poultry: Descriptive of the end result
• Backbone removal: Descriptive of the primary technique