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Instructions |
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SPLIT THE CHICKEN BY TAKING THE BACK BONE OUT OF IT AND FLATTEN
DRY AND RUB THE SPICE MIX ON THE CHICKEN SKIN SIDE AND THE UNDER SIDE
ALLOW TO SIT AT LEAST 30 TO 45 MINUTES
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HEAT 12 INCH SKILLET AND GET READY FOIL AND CAST IRON SKILLET OR BRICK
HEAT SKILLET MEDIUM HIGH AND ADD 1 TBS GRAPE SEED OIL
ADD CHICKEN SKIN SIDE DOWN TOP WITH FOIL AND PUT THE WIGHT ON IT
ALLOW TO BROWN CHECK ABOUT EVERY 5 MINUTES OR SO MAX TIME SHOULD BE AROUND 15 MINUTES
REMOVE CHICKEN FROM THE PAN TO PLATE AND REMOVE THE FAT THAT IS IN THE PAN
TURN CHICKEN ADD THE WEIGHT BACK
PLACE IN A 450 OVEN AND COOK UNTIL DONE
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REMOVE THE CHICKEN ALLOW TO REST
IN PAN ADD THE BUTTER AND GARLIC CLOVES
ADD IN THE STOCK AND SCRAPE UP THE FOND ALLOW TO SIMMER 15 MINUTES
ADD LEMON JUICE AND CILANTRO AND THE CAYANNE
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CUT CHICKEN INTO PIECES FOR SERVICE AND TOP WITH THE SAUCE
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Originally Submitted
5/13/2020
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