Learning the Lingo

Today was one of my intermittent Saturday afternoon ironing sessions. 

It's then that I watch some daytime TV.

In the summer of 1972 I had a very short course in Dijon, France on regional French cuisine.  I learned how to cut a chicken and flatten it out so that it would roast more quickly and evenly in the oven.  I've done it for years whenever I make Dijon Mustard Chicken.

I didn't know until today that that technique of cutting and flattening  a bird for roasting is called

Spatchcocking

Thank you, Food Network!

(This is a picture I found on the Internet.  I usually tuck the wing tips back and under the top portion of the wing and I also insert the tips of the legs into slits in the skin down near the bottom of the breast.  That gives a little more compact look to the entire bird.)