A few weeks ago, I caught an episode of Food Network’s Worst Cooks in America, where some celeb contestants were being taught how to spatchcock poultry. Not everyone knew what “spatchcock” meant.
Though Melissa Peterman hilariously tried to master the pronunciation of the word and bombed, she mastered the method. So, what’s spatchcocking and how do you do it?
A technique that dates back to the 18th century, spatchcocking involves removing the backbone from poultry and flattening it into a butterfly shape before cooking. You can use the method on chicken, turkey, Cornish game hens, and other fowl.
There’s been a bit of a resurgence over the past few years, and some people prefer to spatchcock their birds over regular roasting. For one, it takes less time to cook— we’re talking about nearly halving the cook time.
Every part of the skin gets golden and crispy while the bird stays juicy. Flattening the bird allows it to cook evenly and serving it up is so much easier! The only part you may miss is the wishbone.
With Thanksgiving coming this month, some of you may be looking for a different way to prep your turkey. If you don’t mind its presentation, then this spatchcocked turkey could be just what you’re looking for!
The video below demonstration by Bon Appetit lays out all the steps – including a round of enthusiastic taste tests. Mmmm. . .
To continue Reading, Go to the next page.