Talk:Spatchcock

=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)
 * 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)
 * 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)

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 Spatchcock describes as a spatchcock we'd probably call a butterflied chicken. Andrewa (talk) 07:04, 28 February 2011 (UTC)

= 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)
 * Added photo of a spatchcocked chicken. Geoff  TC 20:51, 20 August 2009 (UTC)

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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)
 * 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)

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)