Butterflying is a way of preparing meat, fish or poultry for cooking by cutting it almost in two while leaving the two parts connected, after which the piece is often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and the noun spatchcock can refer to a bird prepared this way.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.