Yield: 8 Servings

Ingredients

• 4 3 1/2 pound chickens
• 8 garlic cloves, peeled and halved
• 2 tablespoons coarse salt
• 1 tablespoon freshly ground pepper
• 4 sprigs rosemary, leaves chopped
• 1/4 cup peanut oil

Instructions

1. Preheat the oven to 350 F.

2. Cut the chickens in half along the breast bone. Trim and discard the backs and all the fat. (You can ask the butcher to prepare the chickens.) With a paring knife, make a slit in the skin near each thigh and insert a piece of garlic. Sprinkle all over with the salt, pepper, and the rosemary.

3. In a large skillet, heat the oil over high heat. (The oil should be 1/2-inch deep so adjust accordingly.) When the oil is very hot, add the chicken, 2 pieces at a time, skin-side-down. Top the chicken with a pan, fill with weights and cook until the skin is golden brown, about 7 minutes. Turn over, top with weights again, and cook another 7 minutes longer.

4. Transfer the chicken to a baking sheet, skin-side-up, and bake an additional 20 minutes. Serve hot.

Note: To catch splattering oil, line the floor near the stove with newspapers. You will need about 30 pounds of weights (stones, bricks or canned goods) for this dish.

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