INGREDIENTS:
- 1 (3-pound) fryer
- 2 sprigs rosemary, finely minced
- ½ tsp dried thyme
- ½ tsp dried basil
- 3 cloves garlic, finely minced
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp paprika
- 1/4 cup extra virgin olive oil
- juice from one lemon
- ½ cup vegetable oil
- 2 bricks, wrapped in heavy foil
METHOD:
Using a sharp, boning knife, split the chicken lengthwise into 2
halves. Remove the backbone, breastbone and the first 2 joints from
each wing. Rinse chicken well and pat dry. Place the 2 halves on
a large cookie sheet, skin side down. In a small mixing bowl combine
rosemary, thyme, basil, garlic, salt, pepper, paprika, olive oil
and lemon juice. Mix well to incorporate all ingredients. Spoon
half of the mixture evenly over the 2 chicken halves, rubbing well
into the meat. Turn chicken over, skin side up, and repeat the process
making sure to rub the seasoning above and under the skin. Cover
chicken with clear wrap and refrigerate for a minimum of 4 hours,
but preferably overnight. Remove chicken from refrigerator and allow
to sit at room temperature for 1 hour before cooking. Heat vegetable
oil in a cast iron skillet over medium-high heat. Place chicken
in skillet, skin side down, and immediately place 2 foil-covered
bricks on top, pressing down to flatten the chicken. Let cook, undisturbed,
until skin side is crispy, approximately 15 minutes. Remove bricks,
turn chicken over and replace bricks. Continue cooking for an additional
12-15 minutes or until thigh meat is cooked thoroughly. Depending
on portion size, this recipe serves 4 quarters or 2 halves. |
