Smothered Chicken, Southern Style
1 chicken, ca. 3.5 lbs, butterflied (split down the backbone)
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
1.5 c. chicken broth
Sprinkle chicken on both sides with saltand pepper. Fold wings
underneath to secure them.
Melt butter in a cast-iron skillet large enough to hold the flattened
chicken comfortably. Put chicken in, skin-side down, cover chicken
firmly with a plate and put about 5 lbs of weight on top of the
plate. Cook over low heat until skin is nicely browned, about 25
min. Turn chicken skin-side up, replace weight, cook about 15 more
Remove chicken and pour off fat, reserving 2 Tbsp. Add flour to
fat and whisk. Gradually add chicken broth and cook until thickened.
Return chicken (skin-side up), add salt and pepper, replace plate
and weight, and continue cooking over low heat about 30 min, or
until chicken is exceptionally tender. Spoon the gravy over the
chicken, cut into serving pieces, and serve with fluffy rice.