The word spatchcocking refers to the process of removing the backbone and breaking the breastbone of a bird. The partially boned fowl can then be spread open and flattened for cooking. While similar to butterflying, the process of spatchcocking implies the use of whole poultry rather than a single cut of meat. It is believed that the word is derived from the term "dispatch the cock."
Spatchcocking a turkey, chicken, or any other poultry results in a bird that takes up less oven space, cooks more evenly and quickly, and is easier to carve.
Source: Flickr User thebittenword.com
Monsoon
I'm a real fan of spatchcocking, both for the dramatically faster cooking time, and that I'm able to get more of the skin to be nice and crispy. The only time that I won't break the bird apart is if I'm stuffing it with something, but other than around the holidays, it's spatchcocking all the way!
1I spatchcocked my turkey this year - yummmy! took an hour off the cooking time. I placed my turkey over thyme, sage, rosemary, garlic, lemon & onions - double yum. Then basted with stock and herbed butter every 35 minutes - triple yum!
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