- Place the bird on a board, breast side down.
- Using a heavy, sharp knife or poultry shears, cut down along both sides of the backbone, cutting through the skin and bone.
- Remove the backbone and use it for making soup or stock.
- Turn the bird over and then firmly press down on the breastbone with the heel of your hand to break the bone and flatten the breast.
- Make a small slit in the skin on either side of the pointed end of the breast and insert the ends of the drumsticks into them.
- Tuck the wing tips under the breast.
- (Optional) Insert two metal skewers crosswise through the bird - one at the thigh and one at the breast. This will help keep the bird flat during cooking.
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SPATCHCOCK
A method of preparing chickens or game
birds to be grilled or roasted over a spit. The backbone of the bird
is removed and the meat flattened out prior to cooking.
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