piedmont wrote:
> To Spatchcock a bird not only seems to be a way to cut a bird but also
> is done in coordination with how it is cooked, on a grill.
>
> Sooo, you can spatchcock a bird, but spatchcocking isn't a boiled,
> broiled nor baked bird for sure! he, he.
> Mike
>
>
>
> "Where Did The Word "Spatchcock" Come From?
>
> Deary me! Mention that you are serving spatchcock chicken, and the
> ladies blush, the men frown and the children giggle. However, it is a
> real word that has been around since the 18th century. Numerous
> dictionaries agree on its usage as a noun and as a verb.
> Below we have a list of items from the web using the word, examples of
> its usage in the United Kingdom and we have entries from a wide variety
> of dictionaries, both online and traditional".... see link for full
> article,
>
> http://www.nakedwhiz.com/spatchdef.htm
>
>
>

Well that autta liven things up 'round here a bit. ;-)

One think I forgot to mention, when doing a turkey, after cutting the
backbone out, you may want to flip it over and taking a good sharp heavy
knife, cut through the top portion of the breasbone a little so it
flattens easier.

I also cut into where the wings and thighs join the body for more even
cooking. Just imagine cutting into your armpit and groin on each side
of your "ha-ha" You know, the part that's "always" red/pink down by
the bone

--
Steve