Pan roasted farm chicken, down at the river
- 2 Large farm chickens, 5-6 lbs each, cut into serving pieces, brined overnight in a large bucket of brining solution (salt, sugar, peppercorns)
- olive oil, salt, pepper, paprika
1) Remove chicken from brining solution, dry with paper towels
2) Prepare a hot oven, and a hot cast iron frying pan with olive oil in it
3) Season both sides of the chicken with a little salt (you’ve already brined it, it doesn’t need much), pepper, and paprika
4) Saute chicken at high heat in the frying pan. Do this in batches as not to cool the pan down too much.
5) When each piece is well seared on each side add to a large roasting pan
6) When all pieces are sauteed and added to the roasting pan, place the pan into the oven and roast until done.
