I cooked professionally in Scotland from 2000 to 2008, and I still miss the relationships I formed there, with friends, with coworkers, and with hot-smoked salmon. The last one might sound melodramatic, but that fish, produced by a smokehouse on the island of South Uist, was special: silky, tender, and well seasoned inside, with a smoky, lightly sweetened, and delicately chewy exterior providing subtle textural contrast. As the breakfast cook at a posh hotel, I flaked it into softly scrambled eggs. At another restaurant, I stirred it into buttery rice for a dish called kedgeree.
When I came back to the United States, however, my relationship with my favorite fish ended. Hot-smoked salmon is expensive here—about $10 for a 4-ounce vacuum‑sealed piece—and I couldn’t justify the splurge. But recently it occurred to me that if I were to make my own, I’d have few expenses beyond that of the fish. In fact, forget those 4-ounce pieces; I could exploit the economy of scale by buying a full side of salmon for about $40 and then smoke it on my kettle grill. I could either share it, warm from the grill, with a large group, or I could divide it into pieces and squirrel it away in the freezer for future use. A reunion with my treasured old friend seemed imminent.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.