Spatchcocking
A method of splitting and flattening a whole, small bird so it can be cooked quickly. Birds such as poussin, guinea fowl or pheasant can be spatchcocked.
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Spatchcocking chicken and poultry
Spatchcocking means to split open and flatten out a bird for grilling or barbecuing. This speeds up the cooking time and ensures more even cooking.
What is Spatchcock?
by the Editors of Easy Home Cooking Magazine
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Spatchcocking - A technique whereby poultry shears or a sharp knife is used to split chicken along backbone, leaving breastbone intact. Spatchcocked chicken is generally served with a vinaigrette sauce
Speck - Cured and smoked pork flank.
spatchcocking (spatch-kok-king) - It's a French technique of butter-flying a whole chicken by removing the backbone so you can open it up flat, like a book, and cook it using direct heat.
Spatchcock
A young chicken weighing between 300 and 600 grams. Spatchcocks are available from game butchers and specialty poultry suppliers.
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A spatchcocked chicken is partially boned (its backbone is removed) and butterflied, allowing it to be grilled flat.
How to Spatchcock a Chicken Handle
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a roast on a revolving spit; süt kebabi is meat parboiled in milk, then skewered and roasted; kushbashi kebabi is another skewered and roasted kebab; koyun kebabi is a whole lamb roasted in a covered pit; kabarma kebabi is a grilled spatchcocked fowl ...
 See also: Chicken, Roast, Lemon, Cooking, Stock
  
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