. Done much the same as the Cornish hens the other day – slice a whole bird down the backbone, flatten with heels of hands, cook under bricks. An interesting technique here was cutting a little slit near the tail to tuck the wing tips in to keep the bird as flat as possible in the pan:
Pans set up with bricks:
The results were much better than the small hens done the same way; the meat was browned nicely and tender inside:
After cooking, you place the chicken on a platter next to an overturned plate/bowl with tail up, foil covering, for the juices to migrate to the breast as the chicken rests for 20 minutes or so. I took that time to cut potatoes, toss in olive oil and rosemary from the garden, and pan bake them (for those in my family who aren’t Paleo). Again a salad on the side. Very sadly, I’d made an olive salad the other day to go alongside this and completely forgot about it in the fridge!
The very nice part about doing a chicken this way is that it is quicker than popping it in the oven. Prep is super quick, and the recipe calls for 12 minutes on each side, then the resting for 20 minutes. I rest my oven whole chicken, as well, so this is overall a quicker way to get a whole chicken onto the table on a busy evening. It would also be fun to experiment with some flavored oils, and Patricia Wells mentions this can be done on a barbeque, as well. I’ll definitely keep this recipe in mind if there’s a chicken thawed and not much time.
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