Method: Take a whole chicken and remove "backbone" — The chicken can now be opened to lay flat on cooking surface. The cooking vessel for this dish is a stovetop griddle pan (an extra-large sauté pan would work, if necessary). The griddle pan needs to be medium-high when chicken is first placed on surface for cooking. The chicken should be seasoned with gray salt, fresh ground black pepper, and a slight drizzle of olive oil.
Directions:
Place skin side to pan first, place a sauté pan or another griddle pan on top of chicken to apply pressure and weight while cooking.
Cook 5 minutes.
Reduce heat to medium to avoid burning, cook additional 10-15 minutes on skin side.
Remove weighted pan and turn over.
Replace weighted pan and continue cooking 10-15 minutes until done.
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