No Oil? Just to be clear you put the chicken in the pan with absolutely no oil, not even pam? Thanks in advance for the reply. I want to try this but

I actually do use my cast iron skillet, because I just don't like putting nonstick coated pans in the oven. In the video, she says you can use cast iron as long as it doesn't stick at all. A well seasoned pan shouldn't have that problem. I give mine a light go-over with a very lightly oiled paper towel to start with, and have had no problems.

Thank-you, much appreciated. When I try it I'll come back and offer my experience with it.

But must be non-stick pan:)

I tried this recipe and have a few observations about it. Something I think should be noted on the recipe before you start is what size pan you will need for a specific size bird. Looking closer at her video I think she was using a tiny chicken! I used what I *thought was a smaller organic chicken and it was simply too big for my largest nonstick pan! Of course I couldnt have known that until after the bird was fully laid out. It also looked like the fat/skin of her bird was very fresh and buttery color. My bird didnt come close to the amount of rendering hers did. I dont have access to super high quality fresh chickens like that, but I believe it would make a huge difference in this method.

Jennifer, thanks for that reply. I had a 4.25 lb bird and used a 13 in nonstick pan, it fit nicely. I noticed something after the fact, I didn't flatten it properly. The video was fast forwarded a lot and I missed some of it. Now I know what I did wrong but also mine did not render much fat at all. I had to add a few squirts of olive oil, probably should of used canola oil, but now I look forward to trying this again.

Once upon a time, 3 pounds was considered an average size frying chicken. Now they are unusual to find at that size- most of what my stores carry are veritable Arnold Schwartzachickens. The amount of fat that gets rendered can also vary, but basically you just don't want to be removing any as you usually would do when cleaning and prepping it. However, if you feel like you need to add some fat during the cooking- there is nothing saying you can't or shouldn't. I used a well seasoned cast iron skillet myself, because I don't have a nonstick skillet that large. I didn't need to add oil at all, but if I judged my bird to be on the leaner side I wouldn't hesitate to supplement as necessary.