0.0 – 0 reviews • Sauteing Recipes
| Total: |
50 min |
| Prep: |
15 min |
| Cook: |
35 min |
| Yield: |
4 servings |
| Total: |
50 min |
| Prep: |
15 min |
| Cook: |
35 min |
| Yield: |
4 servings |
Ingredients
- whole chicken
- Gray salt
- fresh ground black pepper
- olive oil
Instructions
- Take a whole chicken and remove “backbone” – The chicken can now be opened to lay flat on cooking surface. The cooking vessel for this dish is a stovetop griddle pan (an extra-large saute pan would work, if necessary). The griddle pan needs to be medium-high when chicken is first placed on surface for cooking. The chicken should be seasoned with gray salt, fresh ground black pepper, and a slight drizzle of olive oil.
- Place skin side to pan first, place a saute pan or another griddle pan on top of chicken to apply pressure and weight while cooking. Cook 5 minutes. Reduce heat to medium to avoid burning, cook additional 10-15 minutes on skin side. Remove weighted pan and turn over. Replace weighted pan and continue cooking 10-15 minutes until done.
