my understanding is the “spatch” in spatchcock comes from “dispatch”, and that spatchcock is Britspeak for how a chicken or other bird would be quickly prepared to be roasted and eaten in the field after you just shot the thing while hunting
If the blades separate easily then even sharpening them oneself shouldn’t be too difficult. shears, scissors, and the like typically only have a single angle ground edge and are quite easy to sharpen.
Mine detach into halves so I can sharpen as if each were a knife.
Just read where others are saying the same… happy cooking everyone!
Note: Don’t attempt on live chicken.
Only a truly lily-livered milquetoast wimp would eschew an opportunity to say spatchcock.
“Arr, belay that scuttlebutt, fetch me a snatch block, and lash the spatchcock to the jackstaff.”
I can almost smell the barnacles!
They’re clearing up. I got some new ointment.
These are currently listing for $10.99. Why is having black handles worth $3 more than the red-handled ones at $7.99?
The ones with blue handles are $12.44. Same question.
If they’re on your belly, they can be removed with a rusty razor… early in the morning.
They…um…aren’t. Stay away from the captain’s daughter, is my advice.
Vinegar Hill House in Brooklyn has a really nice cast iron chicken that they do with a half a chicken. It requires cutting the breast away from the rib cage and using it as a base for a brown stock though, so I guess that’s not really spatchcocked. Maybe halfspatched?
Note: I’ve made this a few times, and my wife loves it. The most time-consuming part is the brown stock. The trick is to make it once and make enough of it that you can use it for 3-4 more dinners (keep it in the freezer). Other than the brown stock, it’s a pretty easy and quick meal.
[quote=“hecep, post:33, topic:96321, full:true”]…early in the morning.
Arrrrr! I see what you did there!
Mm, pretty nice. But can they crack ribs faster than a $5 pair of tin snips from Harbor Freight?
This “spatchcock” method is how I prepare a turkey for roasting. Learned it from ATK/Cook’s Illustrated in 2010. Best turkey ever.
I only attempt a rusty razor during a very late night after…
Wait, what were we talking about?