The secret to the success of crispy-skinned and moist chicken is a hot cooking surface and a weight that will make maximum contact between the chicken and the cooking surface. Although a griddle is ideal–inexpensive cast iron ones that fit over two stovetop burners are available– two wide cast iron skillets give equally good results. To weigh the chicken down, another skillet will do the job; otherwise bricks or half bricks can be wrapped in aluminum foil and used as weights. Quails can also be delicious prepared in the same manner. The cooking time will be about half that of the spring chicken.
- 6 spring chickens (poussin), boneless, about 12 ounces each
- Coarse salt
- Freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 6 garlic cloves, peeled and crushed
- 6 sprigs fresh rosemary