The oven deck emits a ton of heat. We wanted to utilize the heat to maximum effect. We heated a cast iron skillet in the oven. We put a generous layer of bacon fat in the bottom of the skillet and then added day-old rice. We topped this with escarole and a spatchcocked chicken and then roasted everything in the oven for about 45 minutes. The juices from the bird dripped into the rice. The bottom layer and edges of the rice browned, bringing to mind the socarrat in a paella. The interior rice steamed and soaked up the flavorful juices. We pulled the pan from the oven and let everything rest for 10 minutes. We carved the bird up with scissors. We mixed the rice, greens, crispy bits, and drippings together and served them alongside the meat. In doing so, we gained a great appreciation for this one-pan pick-up. And everything was consumed with gusto.
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