Find a brick, wrap it in Al foil.

Buy a baby chicken–not an egg, but only a few weeks after that point. They are marketed as Cornish Hens, and usually frozen.

Unfreeze. Best done in a vessel of cold water in the fridge overnight. They are packaged quite nicely for this.

Heat your oven as hot as it will let you and place the now reflective brick inside. Put your cast iron pan in there too while you’re at it.

Slice up an onion and some super think bacon. Like a 1/4 inch thick, well at least that’s what I had. Set this aside and turn your attention to the poultry.

Butterfly the chicken by removing the back bone and sternum and flatten. If you dot know how to do this, I’m sure you can find something online. Cut holes in the back edge of the thigh skin to tuck the legs into. Tuck the wings under. The whole thing should look pretty much like roadkill now, except orderly roadkill :)

Render the fat from the bacon with your now hot pan. Remove bacon and any fat you deem excesive.

Add chicken to the pan over medium high heat with the skin side down. Place the brick on top. Add the onions around the chicken. Leave it there for 5-7 minutes.

Flip bird over, replace brick and slide into oven.

Cook for another 7-10 minutes. I removed the brick for the last few minutes.

Serve with the bacon and onions and some sort of side that doesn’t have such a high fat content, haha.

Make two and invite a friend over.

This entry was posted on Friday, October 9th, 2009 at 2:03 pm and is filed under Alton Brown, American, Dinner, Hot, Meat, Poultry, blog, tech. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.