Just Smashing Chicken

The Sicilian brought two more chickens home today instead of chicken breasts. Well, it was the same price so yay for economy and freebies!

Took off the breasts and froze for another day, and what to do with the rest? This time we made brick smashed chicken.

Cut the chicken with some shears straight down the breast bone. Open up the chicken and either using a brick (a clean one I hope) or maybe a mallet, smash it on the back. You'll have what I show in the picture. Imagine laying on your tummy flopped on the bed. I do anyway haha.

Sprinkle the underside generously with
Sea salt
Fresh ground pepper
Smoked or spanish Paprika
Garlic salt
Crushed dried Rosemary
Flip over onto a grill / grate over a pan to catch drippings and sprinkle again.

Roast at 350 for about an hour.

If you want to make sauce or gravy for it, take two tbsp of the drippings and put in a skillet. In a little bowl mix 2 tbsp cornstarch with a little water and set aside. Heat the grease, then add 1/2 c white wine, 1/2 c water and half a bouillon cube. Cook till the bouillon is dissolved and taste. Salt to taste and add the cornstarch. Cook just a minute till thickened. Pour over the chicken and serve. Enjoy!