Spatchcock you ask? According to the Oxford Companion to Food, “spatchcock is a culinary term found in cookery books of the 18th and 19th centuries, and revived towards the end of the 20th century. It is said to be of Irish origin. The theory is that the word is an abbreviation of ‘dispatch cock’, a phrase used to indicate a way of grilling a bird after splitting it open down the back and spreading the two halves out flat.” Sounds a bit gross but by removing the backbone you actually decrease the cooking time, the bird cooks evenly, and the skin is crispy all over – nothing I detest more than soggy chicken skin. Spatchcock a cornish hen, chicken or turkey. Continue Reading →
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