In article >,
Steve Calvin > wrote:

> 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.

For chicken, I generally just take a heavy meat mallet to it since I
have one, but thanks for the tip. <g>

>
> 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

I understand. ;-)
--
Peace! Om

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