May 9, 2018
As seen demonstrated at the 2018 Jiggy with the Piggy festival.
1Place the chicken breast side-down, with the legs towards you. Remove the paddles at the first joint of the wings.
2Starting at the tail end, cut along both sides of backbone and through the rib bones with kitchen shears.
3Remove backbone. Pull the chicken open and flatten it out.
4Slice through the small piece of cartilage that is sticking up close to the wish bone. Pull the chicken open to expose the triangular piece of cartilage between the breast.
5Cut out the rib bone. Turn the chicken over with the breast side up. Flatten the breast out with the heel of your hand so that the meat is all one thickness.
1Wrap a saute pan in foil that is small enough to fit inside of a larger pan.
2Season the chicken with salt and pepper on both sides.
3Place 2 oz. of oil in a heated large non-stick saute pan. Heat until oil just begins to smoke.
4Place the chicken in the pan skin side down. Place the foiled pan on top of the chicken. Place a foiled brick inside of the foiled pan to weight it down (the idea is to flatten the chicken by applying weight evenly over its surface).
5Cook the chicken 4-5 minutes. Remove the top skillet and check the skin. Adjust the heat and rotate the pan as needed so the skin will brown evenly. Replace the top skillet and brick. Cook until the skin is crisp and golden brown.
6The chicken should be cooked more than halfway at this point. Remove the top skillet and brick. Turn the chicken over so it is skin side up.
7Place in a heated 400F convection oven uncovered. Cook until just cooked through.
By Chef Robert Walter