What a great idea! It was so different, I just HAD to try it. We live in a condo, so I went to a building centre to buy 2 bricks (good conversation starter).
I've always spatchcocked chicken with a boning knife, but I must admit, kitchen shears ARE easier.
The brick trick worked perfectly, though mine was a bit slippery, since I placed a sheet of silicone paper between the aluminum foil-wrapped bricks and the chicken (I never cook with/on aluminum).
I don't use cast iron anymore (glass cooktop), so I thought I'd use my heavy 14" stainless sauté pan... but it was NOT large enough, so I used a shallow enamelled (rectangular) roasting pan, lined with more silicone paper, and that worked beautifully. If I can find a cast iron pan that is rectangular, I would buy it, just for this purpose. It was that good!
Thanks, Chef John! :)
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What a great idea! It was so different, I just HAD to try it. We live in a condo, so I went...