Butterflying

Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

Not to be confused with Butterfly watching.
This article is about the method of food preparation that is sometimes called spatchcocking. For the method of preparing eels known as spitchcocking, see Eel as food.
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