Victor Sack wrote on 08 Aug 2006 in rec.food.cooking

> Then I heat a cast iron pan, brush
> it lightly with oil, place the chicken onto it, weighing it down with
> some considerable weight (I use a heavy cast iron casserole filled with
> cans and topped with its heavy lid), and fry them over medium heat for
>

When spatchcocking on the grill I use 3 or 4 building bricks...well wrapped
in foil. Less trouble and no washing up...just chuck the foil out.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan