CookTeaser

A CookTale

My second attempt this week at cooking a main course, and I was very pleased with the result. What made it special was a coating of Butter and Paprika that was brushed on. Once again, a sizzling hot stove top grill pan afforded me much more control than I would have had with an outdoor gas grill. On top of which it was too nasty out there to enjoy the experience.

INGREDIENTS

1 3 lb organic Chicken (butterflied)
3 TB of Butter (softened)
1 tsp of Sweet Paprika
1 tsp of EVOO
Kosher Salt & Black Pepper

METHOD

1. Heat the oven to 375 degrees.

2. In a small bowl, mix or whisk the Butter, Paprika & EVOO to a smooth emulsion. Brush the mixture onto the skin side of the Chicken. Add Salt & Pepper & set aside.

3. Heat a grill pan to smoking hot & add the Chicken skin side down. Weigh it down with a grill press for 8 minutes. Turn Skin side up & turn off the heat.

4. Place the pan in the heated oven for 10 minutes. At this point the Chicken should be ready, not overdone, & juicy. The Breast’s internal temperature was 135 degrees. The Thigh 145 degrees. Allow to rest for at least 5 minutes to redistribute the juices.