-
1
Rinse chickens inside and out and pat dry with paper towels.
-
2
Butterfly the chickens by removing the spine, flattening the birds with your hand and removing the breast bone with a small sharp knife or your fingers.
-
3
Then firmly but gently pound them flat with the side of a cleaver or a small iron skillet.
-
4
Remove and discard the wing tips and fold the wings back.
-
5
Tuck the legs into the skin surrounding the vent by making neat slits at the point where the leg end can easily be inserted.
-
6
Heat a stove-top grill large enough to cover two burners and brush the chickens very lightly with oil.
-
7
Add salt and pepper.
-
8
When the grill is hot, reduce the flame to medium and lay the chickens skin side down on the grill above each burner.
-
9
Move the chickens gently with tongs until they begin to sear, to be sure they don't stick to the grill.
-
10
Cover each with a heavy, flat-bottomed object large enough to cover the entire chicken.
-
11
You can use 8-quart stockpots or their equivalent filled with water, 10- or 12-inch cast-iron skillets or flat bricks (covered with foil).
-
12
In about 5 or 6 minutes the chicken will begin to brown.
-
13
If not, raise the flame.
-
14
If the chickens have begun to burn, turn them over, replace the weights and reduce the flame.
-
15
At this stage you will be making your own decision based on empirical data.
-
16
The result should be a rich mahogany finish and an intense chicken flavor.
