Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird. This recipe is adapted from Brooklyn's Marlow & Sons.
- 1 (4-lb.) chicken, halved, backbone, ribcage, and thighbones removed
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. canola oil
- 1⁄3 cup chicken broth
- 1 tbsp. lemon juice