![]() "I think it's fabulous because it cooks in maybe half the time of the other method and when it comes out, it's crisp on the outside and juicy on the inside," he says. "You take the chicken and put it down into one skillet - skin side down - and put the other hot skillet on top of it, thereby cooking from both sides at once," he says.Īfter 25 minutes in a very hot oven, Bentley says, you can cook the greatest chicken imaginable. He adapted it to include two hot skillets that are stacked inside each other, with the chicken in between. In his search for a better method, Bentley turned to Italian recipes for Chicken Mattone, which is cooked in a cast iron skillet and weighted down with a brick. "That's not the way chicken's really meant to be." "But by that time, it's dry and all the moisture's leached out of it," he says. He says many restaurants half-cook it earlier in the day and finish cooking the meat when someone orders it. "I think bones are important - it kind of gives the chicken integrity," he says.īut Bentley, who runs The Mint Bar and Cafe outside of Bozeman, Mont., says the chicken that appears most often on menus is dry and lacks flavor. And an added bonus? "It's a good way to build your biceps," Bentley says.īentley says he's always been fond of chicken, especially chicken cooked with the bones still in it. ![]() The dish isn't so much a "found recipe," but a found technique. ![]() Open Range : Steaks, Chops and More From Big Sky Country shared it forĪll Things Considered's Found Recipe series. The Montana restaurateur and co-author of If you've got a chicken, two cast iron skillets and are feeling strong, Jay Bentley has a recipe for you: Cast Iron Roasted Half Chicken.
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