Today’s New Word — Spatchcock

Thanksgiving Day 2024

Spatchcocking is a cooking technique that involves removing a bird's backbone so it can lie flat while cooking. It's also known as butterflying because the bird is split down the middle and opened up like butterfly wings.

Spatchcocking has several benefits, including:

Even cooking: All parts of the bird are exposed to the same amount of heat, so the meat cooks consistently.

Juicier meat: The collagen in the meat converts to gelatin, keeping the meat moist.

Quicker cooking time: The bird cooks faster because it's exposed to more heat.

Easier to season: The entire surface of the bird faces up, so it's easier to season.

Easier to serve: There's no need to truss the bird or carve it.

To spatchcock a bird, you can:

Pat the bird dry

Place the bird breast-side down

Use sharp kitchen shears to cut down either side of the backbone, starting at the front and working towards the tail

You can spatchcock a variety of birds, including chickens and turkeys.