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spatchcock chicken cristina ferrare

I cook with cast iron skillets as well as stainless steel and copper. I love the durability of cast iron skillets and its ability to evenly retain heat. You can heat the skillet super-hot without burning your food. It’s perfect for searing, sautéing, baking, making pizza, stir fry, frittatas, and so much more. If you take proper care of them they will last a lifetime and then some. I still have some of the cast iron skillets my mother cooked with.

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Season your cast iron skillet when you bring it home. Even pre-seasoned cast iron can do with some extra protection. Follow the instructions that come with your new pan.

  1.  DO NOT soak pan or leave it in the sink because it will rust.
  2.  Remove stuck on food by making a paste of kosher salt and water.
  3.  You can use hot water a dish washing liquid to clean.
  4.  Make sure you dry the skillet really well before you re-season it.
  5.  Store in a dry place!

Here is a recipe for Spatchcock Chicken made in a cast iron skillet!


spatchcock chicken cristina ferrare

Ask your butcher to Spatchcock the chicken. Spatchcock chicken is prepared by butterflying a whole chicken, removing the backbone and sternum then flattening it. You can do this yourself using poultry shears but if you can get your butcher to do it, do it. You can look up on the internet on how it’s done.

Serves 4-6



1 bunch Italian (flat leaf) parsley leaves finely chopped

1 shallot minced

¼ cup red wine vinegar

1 cup extra virgin olive oil

½ teaspoon kosher salt and freshly cracked black pepper

2 anchovies

¼ teaspoon red pepper flakes

2 teaspoons agave syrup

2 teaspoons fresh mint finely chopped

1 Tablespoons capers rinsed and drained

1 Tablespoon lemon zest

1 whole 4 to 5-pound chicken, Spatchcock

4 Tablespoons extra virgin olive oil

2 teaspoons of Kosher salt and freshly ground black pepper

1 lemon sliced thin


In a glass bowl add Italian parsley, shallots, vinegar, olive oil, salt and pepper, anchovies, red pepper flakes, agave syrup, mint, capers, lemon zest. Mix together and store in a mason jar or glass container with a lid. Set aside until ready to use.


Place the chicken on a cutting board and rub the olive oil over each half.

Sprinkle with one teaspoon of kosher salt and pepper on each side of chicken.

Pre-heat oven to 450 F.

Place the chicken skin side up in a cast iron or heavy oven proof skillet. Roast for 40 minutes.

Take chicken out of oven and place it on the stove. Remove the chicken from the skillet to stop it from cooking further and place it on a cutting board to rest for 10 minutes before slicing it.

Slice the chicken and arrange on a platter. Drizzle on some of the Salsa Verde over the top.  

Serve with extra Salsa Verde on the side. Garnish with lemon slices.