I can’t tell you what cook book this is from because it is just a photoed page, not even a good photo or a whole page. 😀 BUT, the title caught my attention so I tucked it away for a future date and guess what, today’s the day. I finally sat down and read the recipe only to find it is SO SO simple and similar to a way grams used to prepare chicken.
According to the author, it’s more the method than the ingredients that led to the name of this recipe. She used bone-in thighs that she de-boned, but retained the skin. I left the bone in though for simplicity and to add some flavor. They are cooked over a medium low heat in pre-heated cast iron with a weighted press. The moderate heat plus the weighted press encourages the fat to render evenly and leaves behind a golden crisp skin and VERY tender meat.
I’ve adapted it ever so slightly by adding minced garlic and chopped thyme during the cooking. In my opinion it ALWAYS creates a golden, crisp skin and super tender meat that presents itself beautiful enough for a company inspired dinner.
I will warn you that this is a horrible picture, but it didn’t change the awesome flavor! Oh and the conveyor belt name? It apparently came from the author’s friend’s husband loving the chicken so much that he wanted to build a conveyor belt from the plate to his mouth!
CONVEYOR BELT CHICKEN
1 large chicken thigh per person
Avocado oil (or olive oil if you prefer)
1 tablespoon butter
FRESH ground sea salt and black pepper
2 cloves garlic, minced
2 teaspoons FRESH chopped thyme leaves
- Preheat cast iron pan over medium heat.
- Reduce heat slightly.
- Add butter, garlic and thyme, swirling to coat pan.
- Rub chicken breasts with avocado oil and add to the pan skin side down.
- Add weight press and cook 10 minutes undisturbed until skin is golden.
- Remove the weight and cook 2 minutes more.
- Spoon any remaining butter and herbs over the chicken pieces and serve.