Flattened chicken

This is my mom's best chicken dish. She used tons of fresh garlic and used to pound the chickens flat with a mallet. I ran out of garlic and did not use a mallet. This recipe is also known as "chicken under a brick"





Ingredients:

• Cornish game hen
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dry thyme
• salt/pepper to taste
• canola oil

Butterfly the chicken: using kitchen scissors cut along the back bone on both sided removing it entirely along with the tail. clip off the end joint of the wings. (save these cuttings for stock) Flip the bird around and remove the keel bone by scoring along it with a boning knife. it takes some work but with care and patience this can be done without destroying the meat too much. Rub with canola oil and season with the spices on the breast side. be generous with the garlic powder. heat a non stick skillet on high. add oil to cover the base in a thin layer. Place the chicken breast side down. place a plate over the chicken so it covers it completely. lower the heat to med-low and place a heavy weight on the plate to flatten the chicken further. (I used a pot filled with water.) cook until browned. season the uncooked side, flip over and cover with a new plate to prevent cross contamination. Cook until browned and cooked through.

this can feed one or two people(half the chicken) depending on how hungry you are. As you can see I was very hungry.