Brick Chicken Recipes

CHEF JOHN'S CHICKEN UNDER A BRICK

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
• Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
• Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
• Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.

BRICK CHICKEN

Steps:

• Heat oil in a 10-inch skillet over high heat. Season chicken generously with salt and pepper; add chicken to skillet, skin side-down and place a 10-inch heavy-bottomed skillet on top of chicken. Place two heavy soup cans or a brick in second skillet to weigh down.
• Reduce heat to medium and cook chicken until skin is golden brown and crisp, about 18 minutes. Remove top skillet and weights and turn chicken; pour off excess fat from skillet.
• Squeeze lemon juice over chicken and add stock. Cook until an instant-read thermometer inserted into the chicken thigh registers 160 degrees, about 3 minutes.
• Season tomatoes with salt and pepper and divide evenly between two plates. Place each chicken half on a plate and serve immediately with pan juices.

BRICK OVEN-STYLE CHICKEN

Steps:

• Preheat the oven to 500 degrees F.
• In a small bowl, mix together the salt, pepper, thyme and lemon zest. Sprinkle the chicken on both sides with all but 1/2 teaspoon of the mixture. Place the chicken skin-side up in a large (5-quart) braiser or cast-iron skillet. Nestle the tomato halves and fennel wedges around the chicken; season the vegetables with the remaining salt mixture. Drizzle the chicken and vegetables with the olive oil.
• Cover the pan and place in the oven for 20 minutes. Uncover and return to the oven for about another 20 minutes, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F. Let rest for 15 minutes before carving.
• Serve the chicken alongside the vegetables, drizzled with pan juices and sprinkled with the basil.

CHICKEN IN A BRICK

Steps:

• Place both halves of the chicken brick in a sink and cover completely with cold water and leave for at least 30 min.
• (This ensures that brick does not dry out and crack during cooking.) Preheat oven to 190 degree C, 15 min before roasting the chicken in a brick.
• Place lemon pieces, some bay leaves, tarragon sprigs into clean chicken cavity.
• Season well with salt and freshly ground black pepper.
• Place half the prepared vegetables in the base of the drained chicken brick, then place chicken on top.
• Arrange remaining vegetables and the remaining bay leaves around the chicken.
• Pour the white wine and chicken stock over.
• Place lid of chicken brick on top to cover the chicken.
• Roast in the preheated oven for 1hr 30min or until the chicken is cooked.
• (Test by inserting a skewer into the thickest part of the chicken thigh. The juices should run clear.) Remove chicken brick from oven.
• For the sauce-------------------.
• Pour off cooking liquor and reserve in a bowl.
• Keep chicken and vegetables hot, covered, in the oven, while preparing the sauce.
• Place liquor in a small pan and bring to boil.
• Cream fat and flour together to make a beurre manie, then drop small amounts into boling liquor, whisking continuosly.
• When sauce is thickened, smooth and glossy, draw off the heat, stir in the cream, then reheat gently and season to taste.
• Serve with chicken, vegetables and rice or potatoes.

BRICK CHICKEN

Steps:

• Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
• Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

ROSEMARY BRICKED GRILLED CHICKEN

Steps:

• Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

GRILLED CHICKEN UNDER A BRICK

Steps:

• Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
• Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
• Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
• Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
• Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.