Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves removing the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying). This method results in a shorter cooking time.
Also to know,What do the French call a spatchcocked bird?
The French call a spatchcocked bird en crapaudine, since, with a stretch of the imagination, it resembles a flat toad or crapaud. Anne Willan’s LaVarenne Pratique, an essential culinary reference book for both novice and expert cooks, shares these tips for spatchcocking a bird.
One may also ask,How did the word Spatchcock get its name?
In 1895, a newspaper in Ohio wrote about travelling in Egypt: “When the natives in charge of a caravansary spied an approaching caravan, they instantly rushed out, caught some fowls, wrung their necks, and an hour later served them, scarce dead, to the travelers; hence the name spatchcock.”
Consequently,Where did the term spatchcocked chicken come from?
Scholars are unsure of the exact origin of the term, but most agree it dates back to 18th-century Ireland. The word is used as a verb, (ie., to spatchcock a chicken ), as an adjective, (as in spatchcocked chicken ), and as a noun on its own (like in “the finished spatchcocked bird”).
What makes a Spatchcock different from a butterflied bird?
A spatchcocked bird is much like a butterflied bird, meaning that the backbone and breastbone have been removed so that the bird can be open in a symmetrical manner. As such, when the bird is roasted or grilled, it will cook in a more even manner and will also cook faster than a stuffed bird.
4 Related Question Answers Found
What’s the best way to cook a Spatchcock Turkey?
Dial up the oven to 450° and remove the spatchcock turkey from the refrigerator. Let your turkey come to room temperature while the oven gets toasty. (It’ll cook more quickly and evenly this way!)
What’s the best way to Spatchcock a chicken?
Cut off the wing pinions at the joint with a pair of poultry shears or with a knife. Then, hold the bird in your hand (or place it on a cutting board), breast down. Cut along each side of the backbone with poultry shears and remove it. Clean the inside of the bird by wiping it with paper towels. Trim the skin.
What’s the difference between Spatchcocking chicken and Turkey?
Turkey is, too. So instead of spatchcocking, get yourself some chicken legs and thighs, or cut that bird into parts yourself. Not only do these individual parts cook evenly, they also have more surface area—and that means more delicious, smoky charring from a grill and more golden, crispy skin.
Why is spatchcocked chicken easier to cook in the oven?
The theory is that a spatchcocked bird—which has had the backbone removed, so it can lay relatively flat while cooking—”cooks more evenly in an oven” and is “easier to flip on a grill.” I disagree. Spatchcocking (the unpleasantness only begins at the name) is a terrible way to cook a bird.