Cast Iron Chicken


 

Steve Petrone

TVWBB Diamond Member
Cast Iron Chicken is Not cooked in cast iron.
Take a boneless skinless breast and bag it in a freezer bag,
Now bang it flat with the bottom of your favorite cast iron skillet.

***Flattening the breast allows it to cook evenly***

Lightly season with your favorite rub. Grill at moderate-high heat to 160* (carryover to 165*).
You will enjoy boneless skinless breasts like never before.
Now try it.
 
I remember Jeff Smith ( The Frugal Gourmet ) used a 2"x 4" back in the 80's.
I prolly have 2 or 3 meat pounders laying around in my junk drawers, and every time I need one I can't find it.
Your's is simple and I like it, and it's also worthwhile on pork.:)

Tim
 
I remember watching Julia Child use a champagne bottle as a “mallet” on more than one occasion, I use lots of convenient items. Skillets, 2x4’s, bricks, anything that is close by. The CI skillet is often pressed into service!
I right in line with you Timothy, I can FIND the skillet!
 
As you guys highlight, the key is not the tool but the technique. I went way too many years of cooking breasts without trying this. I never skip this step now.
 

 

Back
Top