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
Season chicken generously with salt and pepper. Heat oil in a 10" skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place another 10" skillet, right side up, on top of chicken and gently place a heavy brick or several soup cans in it (weight should be at least 20 pounds).
Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 18 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.
Add the chicken broth and lemon juice and cook until an instant-read thermometer inserted into the chicken's thigh registers 160°, about 3 more minutes. Serve chicken with pan sauce.