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Old 10-01-2005, 11:15 PM   #11
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I should have known, GB - it sure sounded familiar!

If I remember right, the problem they were trying to overcome was the "soggy skin" syndrome. I see no reason why the recipe ffxjack has wouldn't work equally well just by changing the technique to insure a cripsy skin.
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Old 09-20-2006, 03:39 PM   #12
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Talking Happy Birthday

I am not sure what chicken under a brick is. I am sure that one of our cooks or chefs will have an answer for you.

Have a wonderful day.

Jill and Jolie
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Old 09-20-2006, 04:09 PM   #13
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A 12", heavy bottomed, non-stick skillet, oven-proof to 450F isn't all that common. (meaning I don't have one)

I have a 12" heavy bottomed non-stick skillet with a plastic handle that would probably melt at 450F.

I have a 12" heavy bottomed oven-proof skillet but it's not non-stick.

I'd bet the 12" All-Clad would work even though it's not non-stick. twenty-five minutes should be plenty of time to allow the chicken to 'unstick' itself.
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Old 09-20-2006, 06:37 PM   #14
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Quote:
Originally Posted by Andy M.
A 12", heavy bottomed, non-stick skillet, oven-proof to 450F isn't all that common. (meaning I don't have one)

I have a 12" heavy bottomed non-stick skillet with a plastic handle that would probably melt at 450F.

I have a 12" heavy bottomed oven-proof skillet but it's not non-stick.

I'd bet the 12" All-Clad would work even though it's not non-stick. twenty-five minutes should be plenty of time to allow the chicken to 'unstick' itself.
I use a well seasoned cast iron 12 inch skillet. Quite non stick and shines in this application. They're not expensive and work well for many dishes.
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