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![]() ![]() ![]() ![]() The secret to the success of crispy-skinned and moist chicken is a hot cooking surface and a weight that will make maximum contact between the chicken and the cooking surface. Although a griddle is ideal--inexpensive cast iron ones that fit over two stovetop burners are available-- two wide cast iron skillet gives equally good results. To weigh the chicken down, another skillet will do the job, otherwise bricks or half bricks can be wrapped in aluminum foil and used as weights. Quails can also be delicious prepared in the same manner. The cooking time will be about half that of the spring chicken. Makes 6 servings Ingredients: 6 spring chickens (poussin), boneless, about 12 ounces each (see Note below) Coarse salt Freshly ground black pepper 3/4 cup extra virgin olive oil 6 garlic cloves, peeled and crushed 6 sprigs fresh rosemary Directions: With poultry shears, cut along both sides of the backbone to remove it. Lay the chicken out flat, skin side down. With a small, sharp knife, make incisions along both sides of the breast bone, then use your fingers to pry the keel-shaped breast bone out. With the knife, cut away the small rib bones and the wish bone, which runs in both directions from the front, thickest part of the breastbone. Repeat with the remaining chickens. Pat the chickens dry with paper towels and season them generously with salt and pepper. In a large bowl, combine the oil, garlic and rosemary leaves. Turn the chickens gently in this marinated until coated. Refrigerate the chickens, turning them once or twice, at least 8 hours or overnight. Heat a griddle top to medium-high or place one or more portable, heavy, stove-top griddles or large cast iron pans over medium-high heat. Place the chickens onto the griddle or skillet skin down and weigh them down with a clean skillet or bricks wrapped in aluminum foil. The weights should be applied to press the most amount of skin in contact with the cooking surface as possible. Cook until the skin is deep golden brown and crispy, 7 to 10 minutes. Resist the temptation to peek at the skin for at least the first 3 or 4 minutes: The longer the chicken cooks undisturbed, the less likely it will be to stick. Turn the chickens over, gently releasing the skin with a metal spatula if it sticks in places. Weight the chickens and continue cooking until the second side is deep golden brown and crispy and the chicken is cooked through with no trace of pink. The chicken should be crispy but juicy. Note: Most spring chickens weight about 1 pound, but it is possible to find this smaller size. The size of the chickens, and the means you have to cook them, will determine how many chickens you can serve. In other words, you should estimate how many chickens, when deboned and laying flat, will fit on your griddle, portable griddle or in your cast iron skillet(s). If you don't have the room to fit all 6 chickens, decrease the proportions of the recipe ingredients accordingly. Also, this recipe is delicious when prepared on a charcoal grill. Make sure the grill is clean and free of residue and resist the temptation to peek at the skin for the first several minutes. From Lidia's Italian Table (William Morrow, 1998) ![]() home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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