A technique for preparing poultry for the grill or barbecue so that it cooks evenly. The bird is split in half and the breast bone is flattened. The technique can be used on quails, spatchcocks, chickens etc.
A spatch-cock is a baby chicken (or other game bird) cooking method that is exclusively used for roasting and broiling over a grill/spit. The method of preparing the chicken involves slicing out the backbone of the chicken and flattening it out prior to cooking time.