Strange word, huh? It was for me, too. I’ve been cooking and reading recipes and articles on food preparation for a long time, but this is the first time I’ve run across “spatchcock.”
I’ve written columns about food preparation words not seen on a daily basis if you’re an everyday Joe homemaker, but I failed to find this word when I was doing my research. I didn’t run across it until this week, when I was reading a recipe from Kraft foods.
Now I know how to spatchcock! If you already know, too, bear with me as I explain the process for those who don’t.
From the world of Wikipedia, “spatchcock” is a historical term for a culled immature male chicken, although it increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock,” is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum, of the bird and flattening it out before cooking.
The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.
The word is of Irish origin, from the late 18th century, meaning to split open a game bird or poultry to prepare it for cooking. However, in Britain, it can also mean to add a phrase, sentence, or clause in a context where it is inappropriate, i.e. “a new clause has been spatchcocked into the bill.”
I think I’ll stick to the Irish term for now. I’m more Irish than I am British, anyway.
So I made the recipe given from Kraft, and it was quite good, although I have to confess, I didn’t use Kraft BBQ sauce. I used Rendezvous’ from Memphis, of which I am very partial.
How to spatchcock (or butterfly) a chicken
For best results, dry the chicken completely before cutting so it’s not slippery. Place the chicken, breast side down, on a cutting board. Starting at the tail end, cut up toward the neck along one side of the backbone, and then cut up along the other side of the backbone to remove it. Place the chicken, skin side up, and press down firmly to flatten.
This technique – splitting and then flattening a chicken – yields a perfect roasted chicken in half an hour, which is about 15 minutes faster than a whole roasted bird. It exposes more skin, which crisps up nicely at higher temperatures. The basic method is easy, and you can customize it with your favorite ingredients.
If you’ve never tried this method, maybe you should, especially on a grill. It’s yummy! I think I’ll make the Spatchcocked Chicken with Potatoes next!
Grilling a spatchcock chicken
For best results, grill chicken on clean grates. Let stand 15 minutes before carving.
Grilling with indirect heat
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there’s no need to turn the food. Use this grilling method for foods that require at least 25 minutes of grilling time, or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs, or delicate fish fillets.
Grilled “Cola-Q” Chicken
1 cup cola
1/2 cup Kraft Original Barbecue Sauce
2 tbsp. hot pepper sauce
1 whole broiler-fryer chicken (3 lb.)
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350º F.
Meanwhile, cook cola and barbecue sauce in saucepan on medium heat 10 minutes, stirring occasionally. Remove from heat; stir in hot sauce. Reserve three-fourths cup sauce to serve with the grilled chicken.
Cut out back bone of chicken carefully with kitchen shears or sharp knife. Place chicken, skin side up, on work surface; press firmly to flatten.
Place chicken, breast side down, on grill grate over lit area; cover with lid. Grill 15 minutes; turn, then place over unlit area. Grill 25 to 30 minutes or until chicken is done (165º F), monitoring for consistent grill temperature, turning and brushing occasionally with remaining barbecue sauce mixture for the last 15 min. Serve with the reserved barbecue sauce mixture.
Spatchcocked Chicken with Potatoes
1 spatchcocked chicken
Coarse salt and ground pepper
4 thin lemon slices
4 sprigs thyme
1/2 pound new potatoes, quartered
1 yellow onion, cut into eight wedges
Preheat oven to 500 degrees. Season chicken with salt and ground pepper. Using your fingers, loosen skin from breast meat; tuck lemon slices and two springs of thyme between skin and meat. Place chicken, breast side up, in a pan. In a bowl, toss potatoes, onion wedges, and two sprigs of thyme with olive oil; season with salt and pepper. Add to pan.
Roast chicken until juices run clear when pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted in thickest part of a thigh, avoiding bone), about 30 minutes. Let rest five minutes before carving.
Kay Bona is an award-winning columnist and photographer.