Crispy Chicken is on the menu for today and in order to get the skin as crispy as we can, we will do a reverse spatchcock process on the chicken by removing the breast bone and any bones that stick out. This will allow as much skin to come in contact with the skillet as possible. (The bones we remove can be used for chicken broth.) With the chicken splayed open we need to get the bird even drier so we will pat it dry with paper towels add salt and slide it into the refrigerator for 1 hour. If you can go 2-3 hours that's fine too. The longer the better. But I've found that leaving chicken on a cookie sheet in a refrigerator longer than 3 hours in a family household is difficult. I left it in for one hour. After that I placed the bird on a cold skillet. I used cast iron but the key is to use a NON-STICK skillet. If your cast iron has reached that pinnacle of curedness, then you will be golden. Let it cook on the stovetop on level 4 for about 45- 50 minutes or until you can see that the skin is a golden orange. Then flip the bird for 5 minutes meat-side down. Remove the bird from the skillet and let it rest for 5 minutes before serving. You will not be disappointed. Ingredients: One Whole Fresh Chicken Salt Oregano Thyme Rosemary Garlic Cloves 3X And an appetite. 0:00 Intro 0:37 Opening the Bird 1:53 Deboning the bird sped up 2:03 Putting the bird in the fridge 3:43 One hour after the refrigerator 4:24 Placing the bird in the cold skillet 5:39 Cooking the bird on the stovetop 5:52 Adding the spices 6:25 Cooking for 45-50 minutes 7:23 Flipping the bird 9:25 The Bird is done 10:13 Closing If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina Crispy Chicken is on the menu for today and in order to get the skin as crispy as we can, we will do a reverse spatchcock process on the chicken by removing the breast bone and any bones that stick out. This will allow as much skin to come in contact with the skillet as possible. (The bones we remove can be used for chicken broth.) With the chicken splayed open we need to get the bird even drier so we will pat it dry with paper towels add salt and slide it into the refrigerator for 1 hour. If you can go 2-3 hours that's fine too. The longer the better. But I've found that leaving chicken on a cookie sheet in a refrigerator longer than 3 hours in a family household is difficult. I left it in for one hour. After that I placed the bird on a cold skillet. I used cast iron but the key is to use a NON-STICK skillet. If your cast iron has reached that pinnacle of curedness, then you will be golden. Let it cook on the stovetop on level 4 for about 45- 50 minutes or until you can see that the skin is a golden orange. Then flip the bird for 5 minutes meat-side down. ... https://www.youtube.com/watch?v=m_CbhJoiuIs

My on going attempt to learn cinematography and vlogging ... https://www.youtube.com/watch?v=DQRMORoBZ8M