CHEF JOHN'S CHICKEN UNDER A BRICK
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg
BRICK CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
PRESSED CHICKEN WITH SALSA VERDE
Steps:
- For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a few times to coarsely chop the herbs. With the machine running, drizzle in the olive oil to make a thick but pourable sauce. Taste and adjust the seasoning as needed.
- For the pressed chicken: Heat a charcoal or gas grill to medium-low.
- Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Remove the bricks, skillets and foil and set aside. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.
- Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side.
SMASHED CHICKPEA AND EGGPLANT PRESSED SANDWICH
This veg-forward sandwich feeds a crowd and packs many of the flavors of your favorite Middle Eastern mezze platter between slices of ciabatta.
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange an oven rack in the middle position and preheat the oven to 475 degrees F. Preheat a baking sheet in the oven for 10 minutes. Toss the eggplant rounds evenly with 3/4 teaspoon salt and a few grinds of pepper in a large bowl; add 1/4 cup olive oil and toss again, making sure the eggplant soaks up all the oil. Remove the hot baking sheet and drizzle with 1 tablespoon olive oil; lay out the eggplant slices in one layer. Roast until soft and golden to dark brown on the underside, about 20 minutes. Let cool. Blot dry by pressing lightly with a paper towel.
- Meanwhile, put the chickpeas in a medium bowl. Mash with a fork or a potato masher until coarsely mashed with lots of large pieces. Add the lemon zest and juice, red onion, mint, 1/2 teaspoon salt, a few grinds of pepper and the remaining 2 tablespoons olive oil and mix to combine.
- Assemble the sandwich by slicing the ciabatta loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (save for another use), leaving a 1/2-inch border. Spread the hummus on both the bottom and top halves of the bread. On the bottom half, continue layering with half the chickpea mixture, the eggplant, and then the remaining chickpea mixture. Top with the cucumber, pepperoncini, shredded carrot, and the top half of the bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
GRILLED CHICKEN UNDER A BRICK
This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h5m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 228.8 calories, Cholesterol 61.5 mg, Fat 15.5 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 82.7 mg
More about "brick pressed chicken with chickpea conserva recipes"
CHICKEN UNDER A BRICK RECIPE | BON APPéTIT
From bonappetit.com
THE BEST RECIPES FROM GUY'S RANCH KITCHEN - FOOD NETWORK
From foodnetwork.com
BRICK-PRESSED CHICKEN WITH CHICKPEA CONSERVA – RECIPES NETWORK
From recipenet.org
Servings 4Category Recipe Type
BRICK-PRESSED CHICKEN WITH CHICKPEA CONSERVA | PUNCHFORK
From punchfork.com
4.4/5 (42)Category Main-DishServings 4Total Time 15 hrs 40 mins
BRICK-PRESSED CHICKEN WITH CHICKPEA CONSERVA | RECIPE | FOOD …
From pinterest.com
BEST BRICK CHICKEN RECIPE - HOW TO MAKE BRICK CHICKEN - DELISH
From delish.com
HERB-RUBBED CHICKEN UNDER A BRICK RECIPE | COOKING LIGHT
From cookinglight.com
PAPRIKA CHICKEN WITH CHICKPEAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MEDITERRANEAN MASHUP | GUY'S RANCH KITCHEN | FOOD …
From foodnetwork.com
CHICKEN UNDER A BRICK RECIPE | MYRECIPES
From myrecipes.com
BRICK PRESSED CHICKEN WITH CHICKPEA CONSERVA RECIPES
From recipegoulash.cc
BRICK-PRESSED CHICKEN WITH CHICKPEA CONSERVA | RECIPE
From pinterest.com
BRICK-PRESSED CHICKEN WITH CHICKPEA CōNSERVA (MEDITERRANEAN …
From copymethat.com
BRICK-PRESSED CHICKEN WITH CHICKPEA CONSERVA RECIPE
From recipegoulash.cc
SHEET PAN CHICKEN WITH CHICKPEAS | THE MEDITERRANEAN DISH
From themediterraneandish.com
BEST CHICKEN WITH CHICKPEA AND TOMATO RAGU RECIPES
From alicerecipes.com
BRICK PRESSED CHICKEN WITH CHICKPEA CONSERVA RECIPES RECIPE
From recipert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love