brick chicken Tag

How to make perfectly butterflied and crispy skillet chicken

While I try to concentrate on cookbook post-editing…

Let’s talk simple geometry here.

A bird is a three-dimensional object.  The surface of a skillet is a two-dimensional plane.

How do we warp a three-dimensional object for it to make perfectly parallel contact with a two-dimensional plane, in the explicit interest of a chicken, creating that impeccably even, blistered and crispy skin?  Aside from the fact that it’s super fun, of course (it is).

Here’s how.

Plus a five-minutes pan sauce too delicious for its simplicity.

Ate this two days in a row and counting.

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