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Definition

I have been told by two chefs a spatchcock is a small/young chicken (less than 0.5kg) —Preceding unsigned comment added by 165.228.131.12 (talk) 06:17, 26 July 2005 (UTC)[reply]

I also thought this was the case. I used to have them quite often. ~~ —Preceding unsigned comment added by 62.56.87.254 (talk) 17:09, 27 September 2006 (UTC)[reply]

I'd never heard of that until I heard the term used on Come Dine With Me Australia, I'm in the UK, maybe it's an Australian thing. Will Bradshaw (talk) 15:49, 7 August 2010 (UTC)[reply]

Andrewa here, foodie and Australian. Yes, in Australian English a spatchcock is just a very small chook, I just cooked one for dinner the night before last and it certainly had a full (small) skeleton! What Wiktionary:Spatchcock describes as a spatchcock we'd probably call a butterflied chicken. Andrewa (talk) 07:04, 28 February 2011 (UTC)[reply]

pictures & history

This article could really do with

* some pictures of spatchcocked fowl
* some history of the word and cooking method
* some references  —Preceding unsigned comment added by 121.44.44.68 (talk) 12:31, 24 October 2007 (UTC)[reply]

Added photo of a spatchcocked chicken. Geoff ^T ^C 20:51, 20 August 2009 (UTC)[reply]

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 20:51, 3 July 2008 (UTC)[reply]

How do you remove the backbone?

Please be so kind as to add -- if possible -- a short description of how you remove the backbone. Would it be sufficient to cut along the ridge of the backbone, on both sides, to crush the bird to be flat? — Preceding unsigned comment added by HaroldHelson (talk • contribs) 22:02, 13 November 2012 (UTC)[reply]

Take a look at the links on the bottom of the page. Cut on either side of the backbone and just take it right out. By the way, it's a heck of a lot harder on a turkey. --jpgordon^{::==( o )} 06:12, 22 November 2012 (UTC)[reply]

Why?

Why remove these bones? Does it cook quicker or better? Is it safer, making it less likely to have raw meat inside?

IceDragon64 (talk) 11:22, 10 March 2016 (UTC)[reply]