Jacques Pepin meets Seiu Itoh
this post was submitted on 04 Jul 2026
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Spatchcocking is when you cut out the backbone so it lays flat when cooking.
Word. I’ve only ever seen it done on TV as a child… I thought it was completely detached/deboned.
A deboned chicken is called a deboned chicken strangely enough.
Well, that just makes far too much sense. Maybe Julia Childs was was just hitting the cooking sherry a little hard that day 😉🥃
I just feel like a mason putz now.
Former chef here. Cooking isn't that hard. Most people really overthink it. The real trick is to have timers for every single dish you are cooking so that you don't forget to check on anything when you should. Literally just setting silent alarms on my phone makes me look like some sort of food wizard/ bard in the kitchen.
(Bard because my friends say that I "dance" in kitchens.)
You only spatchcock when you are cooking a whole bird on a stove top or a grill. This method of cooking pictured is for roasting a whole bird in an oven. The string is designed to hold it in place and not spread out. So it cooks evenly.
You can definitely roast a spatchcock chicken.
Of course, but typically it's a stove top prep.
I can honestly say I’ve never seen a stove top spatchcock chicken before.
Which would defeat the presumably slower rotisserie type cooking that this had.
I don’t think that’s rotisserie I think it’s literally just a roast chicken.
Could be either.
They clarified that it is in fact a roast chicken.