Sunday supper and more
Chicken under a brick becomes pilaf with kale
A whole chicken is more economical than parts, but it does take longer to cook. Shave off some roasting time by butterflying the bird and cooking it under a couple of bricks. The real bonus here is very crisp skin. Cook the kale in the same skillet with bacon and pine nuts to make use of all the good flavors on the bottom of the pan. Put on a pot of barley and you have most of what you need for a pilaf.