A dictionary of culinary terms


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Spatchcocking is the removal of the backbone of poultry in order to open it up and allow it to lay flat for more even cooking. This is a useful technique for frying and grilling poultry. To spatchcock a chicken, simply take a pair of kitchen shears and cut out the backbone. Then flip the chicken, skin-side up, and apply force to the chicken breasts in order to flatten the chicken further.  Freeze the backbone for future stock making.

Lemon sage smothered chicken recipe inspired by Craig Claiborne.
This chicken is spatchcocked to allow it to be cooked evenly in a cast iron skillet.

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