Spatchcock

Spatchcock abdominal cut

Spatchcocking back cut

Spatchcock is an English kitchen term for fried poultry, e.g. B. Roast chicken that is sliced and grilled. The term spatchcock is used both as a noun for the finished dish and as a verb ( to spatchcock ) for butterfly cut .

There are two types of preparation: Either the poultry is divided in two halves or it is only cut open on the belly or only along the back, folded open and pressed flat, then seasoned and fried or grilled. With the back cut, the back bone is removed.

History and origin of the word

This preparation method is already attested to by the Egyptian grave slabs in Deir el-Medina , on which the ventrally (on the belly) sliced roast chickens are depicted.

The preparation method is said to have been known in Irish cuisine since the 16th century, the lemma spatchcock appears for the first time in 1796 in A Classical Dictionary of the Vulgar Tongue (German: A classic dictionary of the vulgar language) by the lexicographer Francis Grose :

"Spatch Cock (Abbreviation of dispatch cock) A hen just killed from the roost, or yard, and immediately skinned, split, and broiled: An Irish dish upon any sudden occasion."

"Spatch Cock (abbreviation for rooster-killing): A hen that was killed right away from the hen house or yard and immediately skinned, split and roasted: An Irish dish on a sudden occasion."

- Francis Grose : A Classical Dictionary of the Vulgar Tongue

Individual evidence

↑ SPATCHCOCK | Meaning in the Cambridge English dictionary. In: Cambridge University Press. Retrieved May 10, 2019 .
^ Martha Stewart : Martha Stewart's Cooking School (Enhanced Edition): Lessons and Recipes for the Home Cook . Potter / TenSpeed / Harmony, 2011, ISBN 978-0-307-95503-6 ( google.de [accessed on May 10, 2019]).
^ Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 766 ( google.de [accessed April 25, 2019]).
↑ ^a ^b International meat specialties over 300 recipes for connoisseurs . Special edition edition. Prisma-Verlag, Gütersloh 1985, ISBN 3-570-09404-9 , pp. 172 .
^ ^A ^b Salima Ikram : Choice Cuts: Meat Production in Ancient Egypt . Peeters Publishers, 1995, ISBN 978-90-6831-745-9 , pp. 161 ( google.de [accessed on May 11, 2019]).
^ Glyn Hughes: The Lost Foods of England . Lulu.com, 2017, ISBN 978-0-244-02963-0 , pp. 62 ( google.de [accessed on April 25, 2019]).
↑ https://archive.org/details/aclassicaldicti01grosgoog/page/n216

[1] SPATCHCOCK | Meaning in the Cambridge English dictionary. In: Cambridge University Press. Retrieved May 10, 2019 .

[2] Martha Stewart : Martha Stewart's Cooking School (Enhanced Edition): Lessons and Recipes for the Home Cook . Potter / TenSpeed / Harmony, 2011, ISBN 978-0-307-95503-6 ( google.de [accessed on May 10, 2019]).

[3] Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 766 ( google.de [accessed April 25, 2019]).

[:0-4] International meat specialties over 300 recipes for connoisseurs . Special edition edition. Prisma-Verlag, Gütersloh 1985, ISBN 3-570-09404-9 , pp. 172 .

[:1-5] A ^b Salima Ikram : Choice Cuts: Meat Production in Ancient Egypt . Peeters Publishers, 1995, ISBN 978-90-6831-745-9 , pp. 161 ( google.de [accessed on May 11, 2019]).

[6] Glyn Hughes: The Lost Foods of England . Lulu.com, 2017, ISBN 978-0-244-02963-0 , pp. 62 ( google.de [accessed on April 25, 2019]).

[7] ttps://archive.org/details/aclassicaldicti01grosgoog/page/n216