Ingredients Jump to Instructions ↓

  1. 1 chicken,

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

  3. salt and pepper to taste

  4. 2 Tbsp butter

  5. 2 Tbsp flour

  6. 1 1/2 c. chicken broth

  7. Sprinkle chicken on both sides with saltand pepper. Fold wings

  8. underneath to secure them.

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

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

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

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

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

  14. min.

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

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

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

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

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


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