Cook time
60mins
Difficulty
Simple comfort food. Easy to make and super tender with a flavorful punch.

Ingredients

  • 1 whole chicken, Butterflied, backbone removed
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth

Steps

  1. Butterfly the chicken, removing the backbone and flattening: (https://www.youtube.com/shorts/2Ewjt5Xmj50). Season with salt and pepper
  2. Set a cast-iron skillet over low heat. Melt the butter.
  3. Add the chicken, skin side down. Place a plate face-down on top of the chicken, and weigh it down with a heavy stone/brick/can, etc. Let cook for 25 minutes.
  4. Remove the weight and plate and turn chicken over, skin side up. Replace the weight and plate, continue to cook another 15-20 minutes.
  5. Remove the plate and weight and chicken. Set chicken aside.
  6. Drain some of the chicken fat from the skillet so about 2 tablespoons remain.
  7. Slowly start to add the flour, stirring with a whisk. Add salt and pepper to taste
  8. Slowly add the chicken broth, continuing to stir.
  9. Place the chicken back in the skillet with the broth, skin side up. Add the plate and weight again and cook for another 15 minutes or until internal temperature is 165F or higher.
  10. Recommended to serve with rice and string beans.

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