spitchcock

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• Received-Pronunciation: /ˈspɪt͡ʃkɒk/
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• General-American: /ˈspɪt͡ʃˌkɑk/
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The noun is derived from Middle English spiche-coke (“eel split lengthwise and broiled”). The further etymology is uncertain; the following possibilities have been suggested: * From Middle English *speche, *spiche (“to split”) + cock, coken (“to allow (something) to cook; to cook”) (from cok (“person who cooks food, cook”), from Old English cōc (“a cook”)). * From spik (“animal fat, especially lard”) (from Old English spiċ (“bacon; lard”)), spik, spike (“large nail; pointed stud”) (possibly from Old Norse spík, spíkr (“nail”)), or spit, spite (“rod for cooking meat, spit; pointed object”) (from Old English spitu, ultimately from Proto-Indo-European *spey- (“sharp point; stick”)) + cok (“male of the common domestic fowl, cock, rooster”) (from Old English coc, cocc). The verb is probably derived from the noun.

5 source translations are retained for this English entry.

• Bulgarian: змиорка на шиш (zmiorka na šiš) — eel or other fish prepared by spatchcocking
• German: Brataal — eel or other fish prepared by spatchcocking
• Polish: węgorz z grilla — eel or other fish prepared by spatchcocking
• Polish: piec węgorza na ruszcie — to cook (an eel, or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it
• Polish: upiec węgorza na ruszcie — to cook (an eel, or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it