Took some of the excellent advice offered here and am spatchcocking my bird (and cooking a large breast as well) so I can cater for more people faster. I asked my butcher if he'd spatchcock the 30lb bird I ordered and he said he'd never heard of it. He offered to 'sleevebone' it, which I think is not what i want... I told him to remove the backbone and flatten the bird, making sure he gave me the backbone.
Is that right?!
am English and in England we call it spatchcocking - is there an alternative I don't know? any advice I can gently give him on what I'm after?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)