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Ingredients
- 1 x Chicken, ca. 3.5 lbs, butterflied (split down the backbone)
- Â Â Salt and pepper to taste
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 1Â 1/2 c. Chicken broth
Directions
- Sprinkle chicken on both sides with saltand pepper. Fold wings underneath to secure them. Heat butter in a cast-iron skillet large sufficient to hold the flattened chicken comfortably. Put chicken in, skin-side down, cover chicken firmly with a plate and put about 5 lbs of weight on top of the plate. Cook over low heat till skin is nicely browned, about 25 minutes. Turn chicken skin-side up, replace weight, cook about 15 more minutes.
- Remove chicken and pour off fat, reserving 2 Tbsp. Add in flour to fat and whisk. Gradually add in chicken broth and cook till thickened. Return chicken
- (skin-side up), add in salt and pepper, replace plate and weight, and continue cooking over low heat about 30 minutes, or possibly till chicken is exceptionally tender. Spoon the gravy over the chicken, cut into serving pcs, and serve with fluffy rice.
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