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Word/phrase for boning a chicken?

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I forgot that onomatopoeic word or phrase that means boning a chicken. I think it is a Southern idiom, sounds like "Chuckatuck" or something. I learned it here on CH, and now I forgot it.

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  1. Do you mean spatchcocking (ie butterflying a chicken)?

    3 Replies
    1. re: toveggiegirl

      Right. A chicken or game bird split down the back and grilled. Thanks.

      1. re: GraydonCarter

        Although a spatchcocked bird isnt boned.

        1. re: Harters

          Yes, thanks. The term appears in Irish cookbooks that date to the 18th century. To 'dispatch the cock,' a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat.

    2. fabricating???
      when you break it down this is what it is called.
      http://teenchefteddy.blogspot.com/

      1. The term for de-boning, though a rare appellation,
        is known as the act of "ex-osteo-cation".

        It's used mostly by cooks of the older generation,
        since those little blue pills that have flooded the nation
        have lent to "De-Boning" a bad connotation.

        I will not even venture to new definitions
        of that old Irish term known as "SpatchCock".

        8 Replies
        1. re: FoodFuser

          Thank you, FoodFuser! Thank you. thank you!

          I was just getting ready to go downstairs and spatchcock a fat Foster Farms roaster, which I shall now do while snickering like the nasty little brat I used to be. You have brightened an old man's day immeasurably.

          1. re: Will Owen

            It's important when considering fresh chicken boning
            that your knife is quite sharp, and fresh from a honing.

            The best ones are curved, with a bit of a flex for a better bone-feel,
            and forged with the heft of a high-carbon steel.

            1. re: FoodFuser

              While you people are on the subject, I'd like your opinion. When the chicken's bones have been removed prior to cooking, what's the correct way (and why)?. Is it now a 'boned chicken'?. Or a 'deboned chicken'?. Thanx.

              1. re: chefdaddyo

                It's same cosmic conundrum we bring to our language
                of the head-scratcher of "flammable" and "inflammable".

                In the case of the boned versus the de-boned,
                I feel sure we're forgiven
                if we slide either bird to the oven.

                1. re: chefdaddyo

                  If all or most of the bones have been removed and the bird is stuffed and tied, it becomes a Ballotine de Poulet.

                  Which, by the way, is a fairly impressive dish to trot out at Thanksgiving. (Leave the bones in the legs so it still faintly resembles a turkey.)

                  Lucy

                2. re: FoodFuser

                  "The best ones are curved, with a bit of a flex for a better bone-feel,
                  and forged with the heft of a high-carbon steel."

                  Leaving all poetry and fancy technique behind, I got out my poultry shears and 4" carbon-steel Sabatier, totally inflexible but damned sharp. Outlined the spine with the knife, cut it out with the shears, and then just for the hell of it took out the keelbone and wishbone, and made two halves of my Big Bird. Salt, pepper, herbes de Provence, a big onion sliced up, Meyer lemons from our driveway, olive oil and red wine vinegar all ganged up to anoint and flavor it, and then we gave her about an hour in the oven before dismembering and devouring her. Okay, a little bland and dry, but she was a battery fowl after all; when we observe our diet in the evening we sacrifice some flavor. When I'm by myself at lunch, I know where the mayonnaise is ;-)

                  1. re: Will Owen

                    Our biggest jostle, when we cut chickens like those,
                    is to who gets the part that includes Parson's Nose.

                    She tries to help calibrate the amount of my mayo
                    when we use it on leftover breast at mid-day,

                    So when we give tussle when hot hen hits the table
                    o'er that fat deltoid muscle, it's because
                    there is no need for mayo on that hot Preacher's Schnozz.

              2. re: FoodFuser

                makes one think twice about ordering a boned duck, now doesn't it.

                ~~~~~
                bad alkapal, bad!

              3. Hi all,

                I recall from cooking school being blessed (or not...) by being taught to make the French version, Poulet en Crapaudine, which, roughly translated, meant chicken in the form of a toad. Mmmm... yumm...

                All it made me think of was the poor chicken who, in trying to cross the road, failed to notice the big truck approaching at very high speed. (heh heh heh...)

                Lucy

                3 Replies
                1. re: I used to know how to cook...

                  when you said "crapaudine," i thought it was my husband watching jacques pepin's daughter come onto jacques' cooking show and exclaiming, "crap! claudine!"

                  seriously.

                  1. re: alkapal

                    I envy you, I've never gotten his shows. Maybe saw one. And the daughter was on it. She was beautiful!

                    Speaking of Pepin, in his La Technique, the end of the instructions for Crapaudine (he's using squab) say to make the "eyes" with pieces of hard-boiled egg whites and pieces of black olive.

                    Good grief!

                    Lucy

                    1. re: I used to know how to cook...

                      claudine seems very nice. she was cooking challenged on the show, but hey, we were all cooking challenged at some point, now weren't we? we just didn't have a famous chef-dad making it painfully obvious to all on national tv.