Flattened Chicken Breast Recipe

• 2 double chicken breast with skin (or two halves) - preferably organic/free range
• 1 1/2 tsp sea salt - do not use table or kosher salt
• 2 carrots, 2 stalks celery, 1 medium onion
• flour to coat, 2 beaten eggs & seasoned breadcrumbs, store-bought OK
• about 3 tablespoons white vermouth, optional

1. At least 1 day before planning to serve, sprinkle the chicken breast with 3/4 tsp sea salt per pound of chicken (a la Judy Rodgers.) Wrap chicken and place in refrigerator.
2. ake chicken breasts from fridge, wipe dry and filet the breasts reserving the skin and bones. Return chicken and skin to refrigerator until later.
3. Right after fileting the chicken breast, roughly chop the onion, celery and carrot and put in a small sauce pan with the chicken bones.and whatever herbs and spices are at hand–a small stalk of thyme and a few peppercorns are nice but not necessary. Add boiling water to cover and then leave to simmer over very low heat for several hours checking occasionally to make sure you don’t let it get dry.
4. About an hour before serving (2 hours if you’re not very experienced,) strain the stock you’ve made from the bones and place in a small pan. Add the vermouth, if using, and then simmer while you fix everything else. You want the sauce to reduce to just a few very flavorful tablespoons.
5. Place chicken skin in a heavy frying pan over medium heat, cooking like bacon and turning occasionally while you …
6. Pound the chicken flat until the breast is about 1/4" thick and roughly 8" around. Put that breast aside and pound out the other.
7. Bread the chicken: Put flower in the first bowl, the beaten egg in the second and the breadcrumbs in the third.
8. By now the chicken skin should be crisp. Remove from pan to a piece of paper towel to drain. There should be enough chicken fat in the pan to fry the fillets, but if you need a little more add a tablespoon or so of olive oil.
9. Fry each of the chicken pieces in the chicken fat for about 90 seconds to 2 minutes per side until golden brown and delicious looking. When the first is ready remove to the plate on which it will be served. No need to keep warm in the oven as the other will be done in a moment. When both pieces are done, drizzle on the reduced stock that’s been simmering away and serve with a simple green salad. Put the fried chicken skins on top of the chicken breast or salad or just eat them in the kitchen as the cooks treat.