Armenian Chutik Pressed Chicken
Paprika-and-pepper spatchcock chicken pan-roasted under a weight until crisp and juicy.
About This Dish
Chutik is the Armenian pressed-chicken preparation: a flattened young bird with a deeply browned skin and straightforward paprika seasoning.
Keep this recipe in your kitchen
Your first beautifully formatted offline recipe is free. Choose a print-ready PDF or a high-resolution JPEG card.
Stages
- Preparation20 min
- Cooking40 min
Step-by-Step Instructions
-
1
Cut out the backbone, open the chicken flat, and press firmly on the breastbone. Pat dry and rub both sides with paprika, pepper, and salt.
-
2
Heat clarified butter in a large cast-iron skillet. Put the chicken skin-side down and cover it with parchment and a second heavy pan or a clean foil-wrapped weight.
-
3
Cook over medium-low heat for 18–22 minutes, rotating the skillet if needed for even browning.
-
4
Remove the weight, turn the chicken, and cook for 15–20 minutes more, until the thickest breast and thigh reach 74 °C.
-
5
Rest for 5 minutes, cut into four portions, and serve with lemon and herbs.
