Description
Structural modification of poultry for thermal optimization.
Technical
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.
Culinary Significance
Enables simultaneous crisp skin and juicy meat by exposing all surfaces evenly to radiant heat.
Science
Primary Reaction
N/A (mechanical transformation)
Parameters
Temperature
190°C optimal
160°C to 230°C range
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)