Technique: Spatchcocking
About
Spatchcocking is to split the chicken down the backbone and flatten it out. Some also refer to it as a "butterflied chicken".
The name could be an abbreviation of "dispatch the cock" according to Alan Davidson, Oxford Companion to Food. He speculates that this technique originated in Ireland based on 18th century Irish cookbooks.
Information
Other names: Spatchcocked, Spatchcock
Translations: Спатцхцоцкинг
