What You Need to Know
Removal of the vertebral column via shearing forces, followed by sternal fracture to achieve planar geometry. This creates uniform thermal transfer by eliminating cavity air gaps and standardizing tissue thickness.
Enables simultaneous crisp skin and juicy meat by exposing all surfaces evenly to radiant heat.
Key Parameters
Temperature
190°C
160°C - 230°C
Time
25min/kg
20min/kg - 35min/kg
Equipment
Poultry shears (400-600g weight preferred)Mallet (for stubborn sternums)Butcher's twine (optional for leg securing)
Steps
- 1.
Spatchcocked brick chicken (Italian-American): Weight application maximizes skin contact
- 2.
Jerk spatchcock (Jamaican): Allows marinade penetration and smoke adherence
The Science
Primary Reaction
N/A (mechanical transformation)