A roasted spatchcocked chicken
The Crucial Difference Between Butterfly And Spatchcock Cuts
Butterflying and spatchcocking are similar techniques for cutting meat. However, only a whole bird, like a chicken, can be spatchcocked, while a butterfly cut is more versatile.
To spatchcock a chicken, cut along both sides of the backbone and remove the spine, then flip the bird over and apply pressure at the breast bone to crack it.
This flattens the bird so that the darker meat is exposed to more heat while the white meat cooks evenly, resulting in juicy and perfectly-cooked chicken in less time.
Butterflying involves horizontally cutting a piece of meat, poultry, or seafood in half, but only three-quarters of the way. The meat is then "opened" by parting the halves.
The flat piece of protein can then be deboned and cooked on its own or stuffed, all while remaining in one piece, and its even thickness helps it cook better and faster.
For example, a leg of lamb can be butterflied and deboned to cut down on cooking time, while a butterflied fish can be deboned with the head and tail still intact.