This Better Be Worth It RECThe DH and I went to our favorite Chinese restaurant last night and they must have changed cooks or something, b/c the hot and sour soup...
They are just baby chicken, with almost exactly the same taste as the barely mature "adult" chicken sold in supermarkets nowadays. The only real difference is size. As far as I'm concerned, the very best way to prepare them is to fry them under press. I have posted it quite a few times in the years past. Here it is again.
It is an ancient Armenian-Georgian method rather than a recipe, called chicken tapaka (from tapa a kind of pan), but which is also known in Italy as pollo al mattone (chicken under bricks). It is best to use a fresh, not frozen, poussin (baby chicken of about a pound) or a Cornish hen of that weight.
The way I make it, is first to bring the chicken to room temperature if necessary, spatchcock it, brush it with oil, sprinkle over some salt, pepper (I use the wonderfully hot peperoncini I brought from Italy, or else use some good Cayenne), granulated garlic, as well as some dry herbs (rosemary or basil) or, if the herbs are fresh, insert them under the skin (and also garlic if it is pressed or very finely minced). I then leave it for about 15 minutes. 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 cbutterole filled with cans and topped with its heavy lid), and fry them over medium heat for 4-5 minutes on each side. If I were you, I'd practice ahead, for it is easy to burn the bird if the heat is too high and just as easy to undercook it if it is too low. You also have to experiment with the amount of herbs and spices. When made right, the chicken is invariably very juicy, both white and dark meat.
Victor
