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Chicken Under A Pizza Stone (& How to Debone a Chicken)

A fully deboned corn-fed chicken cooked under a pizza stone - this method gives you the crispiest skin while keeping the chicken juicy and flavourful. Years ago, I came across a video of Jacques Pépin deboning a whole chicken in real time with just five incisions. I was mesmerised and watched it over and over. The technique was intended for either chicken ballotine (stuffed and roasted) or galantine (stuffed and poached). Both are what I consider ‘fun’ recipes to make, as in I don’t think the end results taste better than if you were to cook all the ingredients separately. So, I proceeded to think of all sorts of other excuses to debone a whole chicken with Mr Pépin’s technique. First, I roasted a deboned chicken flat and skin side up, just as you would roast a spatchcock chicken. The problem was, without the bones holding its shape, the skin shrank quicker than the flesh, creating a large puddle of chicken juices, which eliminated any chance of crispy skin. I then tried the Italian Pollo al Mattone (chicken under a very hot brick). It certainly kept the bird flat, but since the deboned chicken was so thin, it became fully cooked before the skin could become remotely browned. My third iteration, which became the winner and how I regularly cook my chicken to this day, is a modified version of the Italian technique. I cook the bird skin side down in a maxed-out oven, with a cold pizza stone on top. The pizza stone not only flattens the bird, maximising skin contact with the hot oven tray but also protects the flesh side from cooking too quickly, giving the chicken fat enough time to render and fry the skin. The result is a pizza-like beauty with glassy skin and moist flesh, even the white meat. Ingredients Corn Fed Chicken - 1, fully deboned Vegetable oil Salt Directions 1. Season the chicken generously with salt (about 0.6% of weight after deboning). If time permits, you can do this up to three days before cooking. 2. Set the oven to the highest setting that has a bottom heating element (ideally only bottom heating). Wrap an oven sized pizza stone with tin foil. 3. Add a generous amount of vegetable oil to an oven tray, making sure it’s coated evenly. Add the chicken skin side down to the tray, forming one even layer. 4. Add the pizza stone on top and transfer the whole tray to the bottom of the oven. Cook for 20 minutes. 5. Very carefully drain off all the liquid inside the tray, then return to the oven for an additional 10 minutes. 6. Carefully remove the pizza stone and carve the chicken immediately. ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #chickenrecipe #crispyskin