Mastering Cast Iron Chicken

BY ERIC GUIDO | MAY 01, 2020

Not just a cool name, Cast Iron Chicken is a huge crowd-pleaser, which also gives the chef (you) the ability to do most of the work beforehand through proper preparation. Also, imagine a perfectly cooked chicken with moist white meat, intensely flavored dark meat, and crispy skin. What’s more, you can build your entire dinner in one large pan. Serve it family-style or plate it; you’ll be everyone’s hero the moment they get to the table.

How is this all possible? It’s the combination of high heat, regulated and evenly distributed through the weighty, density of cast iron, along with applying a technique that many refer to as Spatchcock to your chicken. Fancy names aside, what we’re simply doing is partially deboning and partitioning the bird into even-size pieces that will cook together perfectly.

Sounds like a lot of work, right? Honestly, it’s not. With just a little practice, you’ll find this to be one of the easiest yet deeply satisfying preparations in your arsenal.

So, get your kitchen shears, your sharpest knife, and your favorite cast iron pan, and let’s roast some of the crispiest, most flavorful chicken that you’ve ever tasted.

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The video tutorial is packed full of hints and tips to cook the perfect Cast Iron Chicken.

Ingredients:

For the marinade:

1 tbsp garlic granules