It looked pretty darn good so I thought I'd give it a shot. And of course I put my own twist on it.
First, I picked up an organic 4 1/2 pound bird at the local grocery store.
Rinse clean, remove all innards and pat dry.
Start from the back and run your blade down the middle and start to separate the ribs and inner skeleton from the bird. You're main objective is to keep the skin in tact and keep as much meat in one piece as possible.
Once the inner skeletal cage is removed, all you need to do is remove the thigh and leg bones. Slice along the bone and gently scrape off the meat.
This should take around 10 minutes all together. I'm sure Jacques Pepin could do it in 2 minutes flat... but who's counting right?
When the meat is all separated from the bones, season and place gently onto a hot cast iron plate.
Skin side down for about 8 minutes. You want to let it just cook at medium heat until all fat is rendered out of the skin. The residual heat will cook the protein 70% though. When the skin is nicely browned, flip and let it go for another 2 minutes. Then cut the heat and let it set for 5 to 10 minutes. Remember, carry over heat usually continues for another 10 minutes and tack on another 10 degrees. So if you sense the meat 90% done, it's time to set it aside.
There's nothing worse than over cooked chicken.
During the 10 minute wait, you can work on a sauce.
Obviously you can eat it just as is, but why not dress it up with a simple sauce.
I chose to sautee some onions, some diced up sun dried tomatoes, garlic and reduced with sake.
Hit with some cream and sour cream and you have instant garlic tomato cream sauce.
Bon Apetit!
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