- 2 tablespoons canola oil
- 1 (3 to 4 pound) chicken, halved, spine, rib cage, and thigh bones eradicated
- Low salt and freshly ground murky pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/3 cup homemade or store-sold, low sodium chicken stock
- Thinly sliced heirloom tomatoes, for serving
- 1. Warmth oil in a 10-plod skillet over excessive warmth. Season chicken generously with salt and pepper; add chicken to skillet, skin facet-down and plot a 10-plod heavy-bottomed skillet on top of chicken. Station two heavy soup cans or a brick in 2nd skillet to crush.
- 2. Decrease warmth to medium and cook chicken till skin is golden brown and crisp, about 18 minutes. Own away top skillet and weights and flip chicken; pour off excess elephantine from skillet.
- 3. Squeeze lemon juice over chicken and add stock. Cook till an quick-read thermometer inserted into the chicken thigh registers 160 degrees, about 3 minutes.
- 4. Season tomatoes with salt and pepper and divide evenly between two plates. Station each chicken half on a plate and support without extend with pan juices.