What is another word for spatchcock?
Pronunciation: [spˈat͡ʃkɒk] (IPA) 
Spatchcock is a culinary term that refers to a method of preparing poultry or fish in which the backbone is removed and the bird or fish is flattened. Although there are not many synonyms for the word spatchcock itself, there are several terms that can be used to describe this cooking method. Butterflying and flattening are two common terms used to describe spatchcocking. Other synonyms for spatchcocking include splitting, quartering, and deboning. Regardless of what it's called, spatchcocking is a great way to cook poultry or fish quickly and evenly, while also creating a beautiful presentation.
