What is spatchcock chicken?
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 (meaning the finished spatchcocked bird).
Basically, spatchcocking is a method of preparing the chicken for cooking. The method involves removal of 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. It also gives easier access to the cavity and exterior of the chicken for seasoning purposes.
One simple and popular way to cook spatchcocked chicken is on a bed of herbs and/or fruit. (See Spatchcock Herb Orange Chicken Recipe).
Keep in mind that this method comes in handy for all types of poultry, including but not limited to chicken, Cornish game hens, capons, goose, pheasant, quail, turkey, and more.
The following easy steps show how to spatchcock a chicken or any other type of poultry.