The Leaping Frog Method of Spatchcocking
What Is Spatchcocking and Why Use It?
Spatchcock is a funny word. Let’s just get that out of the way right now. Spatchcock. Say it a few times out loud, stop giggling, and let’s move on.
spatch·cock /ˈspaCHˌkäk/
noun: spatchcock; plural noun: spatchcocks
a chicken or game bird split open and grilled.verb: spatchcock; 3rd person present: spatchcocks; past tense: spatchcocked; past participle: spatchcocked; gerund or present participle: spatchcocking
split open (a poultry or game bird) to prepare it for grilling.
A spatchcocked bird is one that has been split open and prepared for grilling. While you can totally grill a whole bird either on a grill grate or rotisserie, you usually need a two-zone system (meaning hot areas around the bird and no direct heat underneath to replicate what you’d have in your oven). When you’re cooking on a charcoal grill or open flame, a two-zone setup is possible, but can be challenging. By cutting the bird in a way that allows it to be laid flat, you are able grill it over the coals more easily, since it’s all about the same thickness. It’s kind of like grilling a giant steak, but made of poultry.
Traditionally, the backbone is removed and the bird is laid flat with the legs being brought together below the breast. I’ve used this method many times, and it works well, but I have definitely had issues with legs wanting to fall off when it comes time to flip.
There is another way that doesn’t require removing any part of the bird. It’s also a little more sturdy, making the flip much more manageable.
What Makes The Leaping Frog Method Different
For the leaping frog method of spatchcocking a bird, the backbone remains intact. Instead of cutting down the middle, you cut through the sides, through the ribs, then flip the breast up. Below is a short video explaining what I mean.
After you have cut the ribs, flip the breast of the bird up. This might take a little bit of force to help it along. Once the bird is flipped, the top of the breast will be a bit higher than you want it to be. Remember, you are trying to get a relatively flattened bird for more even cooking. The final step will be to press down firmly on the breast, breaking any remaining bones that are getting in the way of it laying flat. The motion is a little bit like giving it CPR. See what I mean in the video below.
Now Your Leaping Frog Is Ready for the Grill
You can see now why this is called a leaping frog. It kindof does look like a frog. Honestly, I think this is one of the reasons this method isn’t used as frequently as a traditional spatchcock. It kind looks creepy. That being said, I really do prefer it to the traditional spatchcock when I have the space for it. This was a 12.5 lb turkey, and it almost didn’t fit length-wise on my Kudu’s 19-inch grill grate. I’ve outlined a few pros and cons to the leaping frog method below so that you can know when to use it.
PROS
No part of the bird is removed
Bird holds together well while flipping
CONS
Long and skinny grill surface needed
Looks creepy
Give the Leaping Frog Method a Try!
All said, this method was great for the kudu, though I would either use a smaller bird next time. Everything cooked relatively evenly, and from start to finish was done in just about 2 hours (in a conventional oven, a whole bird would take about an hour longer). Oh, and it was delicious!
