What is Spatchcock?
Spatchcock is a type of poultry that has been dressed and loser in a specific way that allows even cooking throughout the bird. It is common for cooks to sleep chicken, but the same can be done for gaming birds. Like a butterfly, the lever is a butterfly, which means that the spine and breasts have been removed so that the bird can open in a symmetrical way. As such, when the bird is baked or grilled, it will cook evenly and will also cook faster than a stuffed bird.
The Spichcock method requires skill, but it is definitely not impossible for those who have an experience from a butcher shop. Generally, instructions for SPICHCOCKING chicken are given, but for other birds such as a quail, you can watch the same technique. The first step is to place the chicken with the breast downwards on a even surface that can be easily disinfected. Very robust kitchen scissors are required for this step. Next, cut along the sequence on both sides with scissors and remove it from the carcass.
As soon as it's done, open the chicken and remove the bones of the breast from the cavity with a knife. Nyzlé scissors can be re -required to help remove the breasts from the meat. Once it is done, the chicken is ready for cooking. In addition to baking or barbecue chicken, it can also be cooked on a spit. In smaller birds such as Cornish's hens, the bird can even be grilled on Pannini Press.
The Spichcock process is not particularly popular. This is probably due to the level of difficulty that comes with the butcher's process. Also, while the cooking process does not last as long as the baking of the bird, it takes much longer than the cooking of fillet meat. Yet some people love the Spatchcock method and think it is a great way to prepare the birds that will be grilled.
Some people like to sleep their poultry because they find that this process leads to a tastier and wetter result. Spatchcock method is not associated with any particular type of spice. In fact, there may be a bird that has been dressed in the Spichcock method, to taste any number of ways, according to the desire of the chef.