Simple – Easy – Fast — Fantastic
You don’t have to bother getting a meal on the table in a fancy way with a lot of trouble. And you don’t have to sacrifice taste, the flavor of taste with quality. But don’t try to do this in anything but a well-seasoned black cast-iron skillet; much credit is owed to this skillet that does wonders. It’s been so worth it, not putting this skillet in dishwater, not allowing one drip of dishsoap to aid in taking off its seasoning… the food proves it. Must always wash in warm water with a mild scrub brush if necessary. Wipe off with a paper towel, then let it heat up in the oven, low-temp, just a few minutes to rid of germs. Take out, cool down, put a light coat of shortening, preferably lard, all over the inside of skillet. You won’t regret it, won’t regret having this skillet.
On to Flat Roast Chicken…
This is from Lucinda Scala Quinn.
1 whole (3-4 pound) chicken
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
2 cloves garlic, smashed and peeled
Pre-heat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbone to remove, discard or reserve for broth, if desired. If not shears, be extra careful with a boning knife. Open the chicken’s legs and spread the bird down flat, skin side up. Press down firmly on the breast bone to flatten. Pat dry with paper towels; season generously with salt and pepper.
Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about three minutes. Turn chicken, taking care not to break the skin, transfer skillet to oven.
Roast chicken until golden brown and cooked through or until an instant-read thermometor inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
Add 1 tablespoon lemon juice and remaining tablespoon butter to pan; swirling to combine; set aside in a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes. garlic and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
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