Pre-heat oven to 450 degrees
1 4″ Whole chicken
2 tbl vegetable oil or clarified butter
Salt and pepper
1/2 cup brown chicken stock
Bone the chicken into 4 parts
2 Breast skin intact
2 things and legs, skin intact – legs and thighs bones removed
Place a large heavy gauge saute pan over medium heat. Add the vegetable oil or clarified butter to the pan. Season the boned chicken with salt and pepper. When the oil begins to smoke add the chicken pieces skin side down. Don’t agitate the chicken in the pan. Look for 2-3 minutes to begin the browning process. Place the pan in the oven and cook for 15-20 minutes or until the chicken is just cooked. The chicken is only cooked on one side – the skin side. Remove the chicken from the pan and place on a “resting” plate – skin side up. Deglaze the pan with the brown chicken stock and reduce until a desired consistency is reached.
Place the chicken on a plate and spoon the sauce around the chicken and serve.