->Smothered 01 <-

3 1/2 lbs, butterflied (split down the backbone)

salt and pepper to taste

2 Tbsp butter

2 Tbsp flour

1 1/2 c. chicken broth

Sprinkle chicken on both sides with saltand pepper. Fold wings

underneath to secure them.

Melt butter in a cast-iron skillet large enough to hold the flattened

chicken comfortably. Put chicken in, skin-side down, cover chicken

firmly with a plate and put about 5 lbs of weight on top of the

plate. Cook over low heat until skin is nicely browned, about 25

min. Turn chicken skin-side up, replace weight, cook about 15 more

min.

Remove chicken and pour off fat, reserving 2 Tbsp. Add flour to

fat and whisk. Gradually add chicken broth and cook until thickened.

Return chicken (skin-side up), add salt and pepper, replace plate

and weight, and continue cooking over low heat about 30 min, or until chicken is exceptionally tender. Spoon the gravy over the

chicken, cut into serving pieces, and serve with fluffy rice.