Page 140 - Barbecue Chicken Made Easy

You can make this indoors, but there will be spattering, so it is better on the grill. This recipe/method is perfect for Cornish hens—which are really just young chickens—because they fit so well in a 10 to 12-inch cast iron frying pan. If you want to do this with a broiler/fryer, switch to a 12-inch pan.
This recipe uses four classic techniques: Spatchcocking, pan roasting, cooking under a hot brick, and making a pan sauce. Cooking under a hot brick is like a crude panini press for poultry. You cook by conduction from both sides at once. If you wish, you can replace the brick with a second hot frying pan on top of the bird.
Makes. 2 servings
Takes. Less than an hour.
Special tools. 12 inch frying pan, preferably cast iron, and a brick
Ingredients
1 Cornish Game hen
1 teaspoon Morton Coarse Kosher Salt
1 teaspoon medium cracked black pepper 1 1⁄2 tablespoons Poultry Seasoning
2 tablespoons olive oil
3 cloves of garlic
1 lemon
3 ounces dry white wine
6 ounces chicken stock (or water)
2 teaspoons fresh thyme leaves
4 tablespoons unsalted butter, divided
1 medium shallot
1 tablespoon all-purpose flour
Morton Coarse Kosher Salt, for seasoning 2 tablespoons heavy cream (optional)