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How to Spatchcock
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How to Spatchcock

How to Spatchcock

Spatchcocking, crazy word, yes but it's just the process of removing the backbone from any poultry - turkey, chicken, duck, whatever. It flattens it out letting it cook more evenly and much faster. It's a game changer.

Ingredients

  • Any poultry - chicken, turkey, goose, duck - they all will work

Directions

  1. Put your poultry of choice, breast side down on some paper towels on your counter
  2. Using good strong kitchen shears, cut along each side of the backbone (the backbone on poultry is where yours is, and should be obvious) but save the backbone for stock or broth
  3. Now, gently flip the bird over so it's skin side up, find the center of the breast plate and using your hands (one on top of the other like you're about to give chest compressions), push down until you hear or feel a crack, or both
  4. Congratulations, you've just successfully spatchcocked, which will make everything better

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era

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