Sophie Bennett
The culinary term for butterflying a chicken is spatchcocking. This technique involves removing the backbone of the chicken and flattening it so that the breast and thigh meat are on the same horizontal plane, allowing for even cooking. The name butterflying comes from the resemblance of the cut to the wings of a butterfly. It is a simple method that can be done at home with a sharp knife or kitchen shears and a cutting board. The benefits of butterflying a chicken include faster and more even cooking, as well as more crispy skin.
| Characteristics | Values |
|---|---|
| Culinary term | "Butterfly" |
| Definition | Splitting a food almost but not completely through |
| Goal | Flattening the chicken so the breast meat and thighs are at the same level |
| Benefits | Faster, more even cooking, easier to season, easier to serve, lots of crispy skin |
| Equipment | Kitchen shears, sharp knife, cutting board, meat mallet |
| Technique | Cut out the chicken's backbone, press the bird flat, tuck the wings behind the body |
| Variations | Spatchcocking (removing the backbone and possibly the sternum) |
| Other uses | Butterflying can be used for meat, fish, or other poultry |
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What You'll Learn
The benefits of butterflying chicken
The culinary term "to butterfly" means splitting a food item, almost but not completely, in half. The two halves are then opened up so that they resemble a butterfly shape. This technique is used for a variety of meats, including chicken, where it is used to create thin cutlets from chicken breasts.
Butterflying a chicken has several benefits. Firstly, it results in thinner pieces of meat, which cook more quickly and evenly. This even cooking is due to the breast and thigh meat being on the same horizontal plane, allowing them to cook at the same rate. This technique is especially useful for roasting or grilling chicken, as it ensures that the meat is cooked perfectly, with moist, tender breast meat and juicy, collagen-rich leg meat.
Another advantage of butterflying chicken is that it exposes more of the skin, resulting in a greater amount of crispy skin. It also makes seasoning easier, as the entire surface of the chicken faces upwards, allowing for more even distribution of spices and herbs.
Additionally, butterflying chicken can make it easier to serve. There is no need for trussing or complicated carving, as the chicken can be easily lifted onto a cutting board and served with just a few extra slices.
Finally, butterflying chicken is a simple technique that can be easily mastered at home. It requires minimal equipment, such as a sharp knife or kitchen shears, and can be performed on any size bird.
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How to butterfly a chicken
Butterflying a chicken, also known as spatchcocking, is a technique used to prepare poultry for cooking. It involves cutting out the backbone and pressing the bird flat so that the breast meat and thigh meat are on the same horizontal plane, allowing them to cook at the same rate. This method results in more even cooking and crispier skin.
To butterfly a chicken, you will need a strong pair of kitchen shears or a sharp knife. Start by flipping the chicken breast-side down so that you can see the backbone. You want to cut along both sides of the backbone to remove it, being careful not to cut through the bone itself. Once the backbone is removed, lift it out and set it aside—it can be used for making chicken stock.
Next, you will need to exert a bit of force to cut through the rib bones on either side of the backbone. Make sure to cut near the pivot point of your scissors, where the two blades meet, as this is where you will have the most force. Cut all the way up one side of the backbone and then the other, always cutting beside the bone rather than through it.
After removing the backbone, flip the chicken over and press on the breastbone to open up the bird. Use your hands to flatten the area so that the breasts and thighs are at roughly the same level. If desired, you can also snip the cartilage beneath the breastbone or remove the wishbone to help the chicken lay flatter.
Once your chicken is butterflied, you can season it generously and cook it using your preferred method. Butterflied chicken can be roasted, grilled, or cooked sous-vide. The cooking time will depend on the size of your bird and your chosen cooking method, but for a roasted chicken, a general guideline is to cook at 450°F for 35-45 minutes, or until the thighs and breasts reach an internal temperature of at least 165°F.
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Spatchcocking vs butterflying
Spatchcocking and butterflying are two culinary techniques used to prepare meat, fish, or poultry for cooking. The goal of both methods is to flatten the meat to ensure even cooking and reduce cooking time. However, there are some key differences between the two techniques.
Butterflying involves cutting a piece of meat or poultry almost in half horizontally, leaving a "hinge" that connects the two halves. This allows the meat to be opened up and laid flat, reducing its thickness and making it easier to cook evenly. Butterflying can be applied to a variety of meats, including chicken breasts, beef filet mignon, and pork chops, as well as fish and shrimp. It is often used as a way to prepare meat for dishes such as chicken piccata or lamb leg roasts.
Spatchcocking, on the other hand, is a specific type of butterflying that is typically done on whole birds, such as chickens or turkeys. It involves removing the backbone and sometimes the sternum of the bird to fully flatten it. This technique ensures that the breast meat and thigh meat are on the same horizontal plane, allowing them to cook at the same rate. Spatchcocking also results in more crispy skin, as a larger surface area is exposed during cooking.
To spatchcock a chicken, use a pair of sharp kitchen shears to cut along both sides of the backbone and remove the spine. Then, flip the bird over and apply pressure to the breastbone to crack it and flatten the bird. The wings can be tucked behind the body to prevent them from burning during cooking. Spatchcocking can be done at home or by a butcher, and it is a great way to ensure even cooking and reduce cooking time for a whole bird.
Butterflying a chicken breast, on the other hand, involves placing the breast skin-side down on a cutting board and using a sharp knife to cut horizontally through the middle of the thickest part, almost to the other side. This creates two connected halves that can be opened up like a book. Butterflying a chicken breast results in thinner, more even pieces that cook quicker and can be used for dishes such as chicken cutlets.
In summary, both spatchcocking and butterflying are techniques used to prepare meat for cooking by flattening it, but spatchcocking is specifically used on whole birds to ensure even cooking and maximize crispy skin, while butterflying can be applied to a variety of meats and results in thinner, more even pieces.
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The history of the term 'spatchcock'
The culinary term for butterflying a chicken is "spatchcocking". This technique involves removing the backbone of the chicken and pressing the bird flat so that it cooks evenly.
The History of the Term "Spatchcock"
The term "spatchcock" has an interesting history and etymology. The noun is likely derived from one of the following:
- A variant of "spitchcock", which refers to an "eel split lengthwise and broiled".
- From Middle English "speche" or "spiche" ("to split") + "cock", "coken" ("to allow something to cook; to cook").
- From "spik" ("animal fat, especially lard") or "spike" ("large nail; pointed stud").
- From "spit" or "spite" ("rod for cooking meat, spit; pointed object") + "cok" ("male of the common domestic fowl, cock, rooster").
- From Irish "spot" or "spochta" (the past participle of "spoch" ("to cut, clip")) + "coc" ("male of the common domestic fowl, cock, rooster").
- A derivation from "(di)spatch" ("to dispose of speedily; to make a speedy end of") + "cock" is now thought to be unlikely.
The term "spatchcock" was found in cookbooks as early as the 18th and 19th centuries. In 1785, Captain Francis Grose described spatchcock in his "Dictionary of the Vulgar Tongue" as:
> "Spatch cock, abbreviation of a dispatch cock, an Irish dish upon any sudden occasion. It is a hen just killed from the roost, or yard, and immediately skinned, split, and broiled."
However, this etymology is now disputed by experts. Another theory suggests that the term is derived from the older term "spitchcock", which refers to a method of preparing eels by cutting them into short pieces, dressing them with breadcrumbs and herbs, and then broiling or frying them.
The term "spatchcock" has also been used in military jargon, as seen in a 1901 report by Sir Redvers Buller in the Times, where he used the term to describe inserting a sentence into a telegram. Wyndham Tufnell, in a 1910 footnote to his report of Buller's speech, suggested that Buller might have meant "sandwiched".
Interestingly, some references, especially from Australia, suggest that a spatchcock is simply a young chicken, without any specific cooking method implied.
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Other foods that can be butterflied
The culinary term "to butterfly" means splitting a food, almost—but not completely—through. It is a technique used for everything from shrimp to turkey breasts. The two halves are then opened up so they resemble a butterfly shape.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in half, leaving the two parts connected. It is then often boned and flattened. This technique is often used as an alternative to, or in conjunction with, pounding out the meat with a meat mallet to make it thinner.
Shrimp or Lobster Tail
Butterflying shrimp or lobster involves cutting the hard top side without cutting all the way down to the softer underside.
Lamb Leg
Butterflying a leg of lamb is often followed by boning. The lamb is then stuffed with garlic and an herb marinade before roasting.
Turkey
Butterflying a turkey is the same as butterflying a chicken, but on a larger scale. The bird is flattened so that the breast and thigh meat are on the same horizontal plane, allowing for even cooking.
Butterflying is a useful technique for creating thinner, more evenly shaped cuts of meat that cook quicker and more evenly.
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Frequently asked questions
The culinary term for butterflying a chicken is spatchcocking.
Butterflying a chicken means cutting it almost in half and leaving the two parts connected. The chicken is then flattened and can be boned.
Butterflying a chicken allows it to cook more evenly and quickly. It also makes it easier to season and serve.
You will need a sharp knife and a cutting board. Place the chicken breast-side down and cut along the ribs and spine, removing the backbone. Then, flip the chicken over and press it flat through the breastbone.
Many other types of meat and seafood can be butterflied, including steak, shrimp, lobster tail, lamb leg, and turkey breast.
