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.
A dictionary of culinary terms
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