How To Spatchcock A Bird
How To Get Spatchcock A Bird Ready For Grilling - In Easy To Follow Steps
Spatchcocking (in addition to being incredibly fun to say) this preparation has culinary benefits. If you remove the backbone and keel bone (the one between the breasts), the chicken can be flattened yet stay intact. It cooks in considerably less time, which means it can stand direct heat on the grill without overcooking. The technique is essentially the same as butterflying, but the term is specifically applied to poultry. Basic spatchcocking removes the bird's backbone however, taking the extra time to pry out the keel bone and slip the legs through skin slits gives the end result a real professional finish. 
- Place the bird breast side down on the cutting surface.
- With a pair of poultry shears, cutalong one side of the bird's backbone, and then the other.
- Lift out the backbone, and throw out, or save for making stock. You'll now have a clear view of the inside of the bird.
- Cut a slit in the cartilage at the bottom end of the breast bones - this covers the darker keel bone underneath.
- Spread the bird open as shown here.
- Flip the bird over and the keel bone will be revealed. Run your fiongers along either side of the cartilage between the breasts as this will loosen it from the meat.
- Grab hold of the keel bone and pull up to remove it and the cartilage that should still be attached. Now, this is more than acceptable so you can stop here, or .....
- Flip the bird over, make a slit in the loose skin below each drumstick, and tuck the end of the drumstick through the slit.
- Snip off the tips of the wings.
Your bird has been spatchcocked! You can now proceed with marinating, brining or whatever you intend to do.
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