Recipes
A Simple Chicken Recipe Prefers a Brick
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Crispy Skin and Moist Meat Will Have You Singing that Commodores Hit |
Ingredients
- 2 Tablespoons olive oil
- 3-4# chicken, halved, rib cage and thigh bones removed (try it yourself or ask your butcher)
- coarse salt and freshly ground pepper
- 1 Tablespoon freshly squeezed lemon juice
- 1/3 cup chicken stock
Preparation
Heat oil in a 10″ skillet over high heat.
Season chicken generously with salt and pepper. Add chicken to skillet skin side down and place a 10″ heavy-bottomed skillet on top of the chicken. Place two heavy soup cans or a brick in second skillet to weigh down and flatten.
Reduce heat to medium and cook chicken until skin is golden brown and crisp, about 18 minutes.
Remove top skillet and weights and turn chicken. Pour off excess fat from skillet. Squeeze lemon juice over chicken and ad stock. Cook until instant-read thermometer inserted into the chicken thigh registers 160 degrees, or about 3 minutes.
Place each chicken half on a plate and serve immediately with pan juices.
Photo credit: Bob Krasner
Recipe Source
Good thing I keep those bricks lying around in my kitchen for times like these! Ummm…
Sounds like a job for a couple of well-seasoned cast iron pans.
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Friends and family will eat this chicken up! let me know when you try this recipe.
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