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Shouldn't there be a better word for it?

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Butterfly seems a little flowery and Spatchcock a little indelicate, but be that as it may, the processes of removing the back bone of a chicken (actually any foul) is really the only challenging step in an otherwise simple and fairly quick, method of preparing an especially good chicken dinner. Removing a chicken's backbone with a pair of poultry scissors may seem a tad insensitive--certainly wasn't my idea--but it does allow the chicken to be "splayed" open, such that the inner and outer portions (the white and the dark meat) cook evenly at exactly the same time. The key is to begin with a very hot skillet (fresh from a 500 degree, pre-heated oven). Once that bird hits that pan the magic (sizzle) begins--the dark meat begins to cook immediately, while the white meat cooks slowly in the now reduced heat. At the end of the cook time, both white and dark, and as importantly the crispy skin, are perfectly done. You can find the details online but here's a peak at the process. Above, the end result. Below, the now spineless bird, spread open and placed in a very hot skillet (which is then tossed back in the oven to finish and brown).
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Below: tools of the trade; must-have poultry scissors (expensive top, reasonably priced, beneath)
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remove_red_eye
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RayF
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mindhead1
599
Dec 4, 2018
Spatchcock. Spacthcock. Again. Spatchcock. Indelicate my ass. Its the the only way to cook fowl. I haven’t used your method, but it works great in the smoker as well.
RayF
22220
Dec 4, 2018
mindhead1Hmm...I see the barbarians are at the gate--and they sound hungry!
(Edited)
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