A "spatchcock" is a term used in a professional kitchen. It is a dressed chicken that is split down the back for roasting or broiling on a spit. The word originated around 1775-85. A more modern form is "butterflying a chicken".
The recommended cooking time for a spatchcock turkey according to the spatchcock turkey cooking time chart is typically around 10-12 minutes per pound at 350F.
The recommended oven temperature for cooking a spatchcock chicken is 425F.
The recommended internal temperature for a spatchcock turkey when cooking it is 165F (74C).
There is no French term for spatchcock in French. It is not a usual way to cook or grill chicken in France (it would be dismembered or broached).
The recommended cooking time for a spatchcock turkey is typically around 10-12 minutes per pound at 350F.
The recommended spatchcock turkey cook time is about 12-15 minutes per pound at 350F.
The recommended spatchcock turkey cook time is about 12-15 minutes per pound at 350F.
The recommended spatchcock turkey cooking time is about 12-15 minutes per pound at 350F.
spatchcock
The recommended spatchcock turkey cooking time is about 12-15 minutes per pound at 350F.
The Cook and the Chef - 2006 Spatchcock and Terrines 2-33 is rated/received certificates of: Australia:G
For optimal results, cook a spatchcock chicken for about 45-60 minutes at 400F until the internal temperature reaches 165F.