Roast Chicken: Difference between revisions
From Auntie's Cook Book
Created page with "Cast Iron Skillet Chicken ===Ingredients=== *1 Whole Chicken (Avoid chicken with pop-up timer if possible) *1/2 cup of butter (Alternatively, you can use oil w/ seasonings) *2 Tbsp Ancestral Seasoning ===Directions=== #Place 12" cast iron skillet in cold oven and heat oven to 500 degrees #Spatchcock whole chicken (Save back for stock) #Mix seasoning with butter #Rub chicken with butter under AND over skin #When skillet it up to temp,..." |
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Latest revision as of 21:42, 28 May 2024
Cast Iron Skillet Chicken
Ingredients
- 1 Whole Chicken (Avoid chicken with pop-up timer if possible)
- 1/2 cup of butter (Alternatively, you can use oil w/ seasonings)
- 2 Tbsp Ancestral Seasoning
Directions
- Place 12" cast iron skillet in cold oven and heat oven to 500 degrees
- Spatchcock whole chicken (Save back for stock)
- Mix seasoning with butter
- Rub chicken with butter under AND over skin
- When skillet it up to temp, remove from oven and place chicken in skillet skin-side down. Get as much skin in contact with skillet
- Place in oven and bring oven temp down to 425 degrees
- After 30 minutes, flip chicken over to other side and cook until up to proper temperature (165 breast, 180-185 thigh), 30-45 minutes
- Remove from skillet, and let rest on cutting board lightly covered in foil for 15 minutes
