The pressing technique used in this recipe permits the chicken to cook quickly since it is pressed thin. And use the other hot, empty skillet in the oven to make Oven-Fried Potatoes (page 14).

• Preheat oven to 400°F. Place two cast-iron skillets in the middle rack of the oven. One skillet must be able to fit inside the other and the skillet that will be on top must be large enough to cover both hens.

• Rinse the hens. Cut the spines off the bird to they can be flattened out. If necessary, snip the breast bone to permit the bird to flatten. Pat the birds dry and sprinkle both sides lightly with salt and pepper.

• Mix the minced herbs into the softened butter. Slide your fingers between the skin and the meat of the chicken. Rub the butter under the skin and on top of each bird evenly.

• Remove the bottom skillet from the oven, place the birds skin side down, and cook over medium-high heat for 3–4 minutes. Flip them, and place in the middle of the oven with the other skillet on top. Cook for 25 minutes, or until the internal temperature of the breast is 160°F. Place the birds on a plate, cover loosely with foil and set aside to rest.

• Place the skillet that held the chicken over medium-high heat. Let most of the liquid boil off, but stir to remove any bits stuck to the pan. Once the liquid in the skillet turns light brown, add the shallot and cook for 2–3 minutes. Add the stock to the skillet and stir vigorously. Once the liquid has evaporated, turn off the heat.

• Cut each chicken in half. Place each half on a plate and spoon out some of the shallot and pan sauce over the chicken. Serve immediately.