Cast-iron seared, oven-finished chicken quarters

Trim extraneous skin and fat from the chicken quarters; semi French trim the drumsticks by cutting around the lower leg and pulling away skin and tendons.

Season with salt, fresh ground pepper, paprika and nutmeg, massaging it into both sides; salt well.

Let sit 5 to 10 minutes to come up to temperature.

Heat ghee in a cast iron; cook the chicken skin side down 11 to 12 minutes, lifting it no more than once or twice, until crispy and the fat has rendered.

Transfer the pan to a preheated 475F oven for 12 minutes.

Flip and cook another 5 minutes.

Rest about 5 minutes in the pan before cutting.