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Learn to cut cooking time in half with this elegant and historical method for preparing poultry.
Spatchcocking: Also known as butterflying, this is a method which removes the backbone from poultry so you may bake, broil, grill or roast with a significantly faster cooking time. The Oxford English Dictionary has the term originating in Ireland around 1785, but later usage was chiefly Anglo-Indian.
While this cooking method has been around for generations, it is one that many are afraid to try on their own. Spatchcocking has gained popularity with the rise of television cooking programs in the last decade. The method is used for poultry (typically chicken, quail or other small birds) and utilizes kitchen shears or a knife to cut through the small bones in order to remove the backbone. This allows the bird to be flattened. The method produces an elegant presentation and can cut cooking time in half. While your butcher can do this for you, join the FPL Kitchen Crew to learn the skills to master this essential technique on your own. Paired with a marinade, this method produces fast, moist and delicious results.
Registration is required and space is limited.
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