spatchcock

[Jim DeWan]

Gentlepeople,

Anyone know much about the word "spatchcock" beyond what it says in the
OED (Irish origin, late 18th century, from "dispatch cock")?

Currently, it's a culinary term and refers to a bird (chicken,
generally) that has had its backbone removed, then its keel (breast)
bone, which allows it to be opened flat, skin side up, after which it's
cooked. Some have suggested a relation between this and "spitchcock",
which the OED lists as a much older (by nearly two centuries) term
referring to cutting up an eel.

Others have suggested a link between the German "spaten" (spade), and
it being a reference to the spade-like shape of a birdy breastbone.

Thanks.

Jim DeWan
food writer