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Recipe: Chicken under a brick
I got this in an e-mail and it sounds great. Anyone ever hear of it or
make it? I am interested in your thoughts re this.
Anthony
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Chicken Under a Brick
Serves 2 --but can be easily multiplied
Preheat your oven to 375 degrees
Advance prep: This dish calls from some equipment from the garden. You
actually do need a brick or flat rock that you have cleaned, dried and
covered thoroughly in aluminum foil. The weight on top of the chicken
while it's cooking is what makes the fabulous, crispy crust. For the
pan I use cast iron. You need something sturdy and non-stick that can
handle 400 degree heat in your oven. One option instead of a brick is
to use another, smaller cast iron pan and rest it on top of the
chicken instead of the brick. Most folks who have one cast iron pan
have a set of them so this is definitely an option.
I promise, this is worth it. This will be the crispiest, and moistest
chicken you've ever had.
Ingredients:
2 organic chicken breast halves with bone in, skin on. (Traditional
Chicken Under a Brick recipes would call for half chickens; including
dark meat but for dietary purposes let's just focus on white meat)
Olive oil spray
1/2 tsp of chopped herbs. I just use the Italian blend from a jar
2 Tbl of olive oil
Salt (preferably sea salt)
You'll need an oven-proof pan. I use my medium cast iron pan for this
dish. You need a pan that can go from stove top to oven and this one
is perfect. Don't try to use a non-stick pan. It won't work.
Wash and thoroughly dry your chicken pieces. Spray the skin side with
olive oil spray and then dust with your Italian herbs/spices or
chopped herbs. Now grate a generous amount of sea salt over the skin
side of the chicken. The secret to this dish is the crusty topping the
chicken will have and French Bistro cooking is not afraid of salt on
special occasions. You choose when to stop grating the salt. You know
your taste.
Heat the 2 Tbl of olive oil in your pan on medium high. When it's hot
but not burning add the chicken, skin-side down. It will immediately
start to spit and bubble. Cover with your brick or another cast iron
pan. You need weight on the chicken. Turn the heat down to medium-low.
Cook on medium- low for 12 - 15 minutes. During this time the fat in
the chicken skin will break down and help form your crust. It will
give you a texture sort of like crispy-fried bacon. The fat on the oil
with the pressure is where the magic occurs.
After the time has passed carefully remove your weight and turn your
chicken over. Set the weight aside, safely, and transfer your chicken
to the oven. Bake at 375 for another 12 - 15 minutes. Check the
chicken to make sure it's done by putting a small slice into the
thickest part. The juices should be clear; not pink. The time needed
will depend on how large your chicken breast pieces are. I use large
ones for this simple dish.
I serve this with simple, fork-smashed, boiled red potatoes topped
with butter and zucchini cut into chunks and sauteed in a drizzle
Italian salad dressing and olive oil. Authentic, twice as fast as a
regular roasted chicken and crispy and juicy. Let me say it again.
Crispy and juicy. Serve immediately. If you wait you'll start to lose
the crispy.
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Re: Recipe: Chicken under a brick
Anthony Ferrante wrote:
> I got this in an e-mail and it sounds great. Anyone ever hear of it or
> make it? I am interested in your thoughts re this.
>
> Anthony
> ---------------------------------------------------------------------------------
> Chicken Under a Brick
It was in my local paper last Wednesday. The recipe wasn't as
interesting as the pictorial directions for spatchcocking. Very good
directions.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
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Re: Recipe: Chicken under a brick
In article <[email protected]>,
Anthony Ferrante <[email protected]> wrote:
> I got this in an e-mail and it sounds great. Anyone ever hear of it or
> make it? I am interested in your thoughts re this.
>
> Anthony
Bubba Vic has done it for years.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene
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Re: Recipe: Chicken under a brick
"Anthony Ferrante" > I got this in an e-mail and it sounds great. Anyone
ever hear of it or
> make it? I am interested in your thoughts re this.
>
> Anthony
Go here -http://www.smartandfinal.com/ent_VideoTips.aspx
Click on - A Great Way to Grill a Turkey
Same thing just different. Come out great!!
Mike...
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Re: Recipe: Chicken under a brick
Melba's Jammin' <[email protected]> wrote in news:barbschaller-
[email protected]:
> In article <[email protected]>,
> Anthony Ferrante <[email protected]> wrote:
>
>> I got this in an e-mail and it sounds great. Anyone ever hear of it or
>> make it? I am interested in your thoughts re this.
>>
>> Anthony
>
> Bubba Vic has done it for years.
I use a brick when spatchcocking chickens on the grill, actually 2 bricks.
--
The house of the burning beet-Alan
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Re: Recipe: Chicken under a brick
hahabogus wrote:
> Melba's Jammin' <[email protected]> wrote in news:barbschaller-
> [email protected]:
>
>> In article <[email protected]>,
>> Anthony Ferrante <[email protected]> wrote:
>>
>>> I got this in an e-mail and it sounds great. Anyone ever hear of it or
>>> make it? I am interested in your thoughts re this.
>>>
>>> Anthony
>> Bubba Vic has done it for years.
>
> I use a brick when spatchcocking chickens on the grill, actually 2 bricks.
I did it with the bricks a few times, but now I just run a bamboo skewer
across the top of the thighs and through the lower breast, to pin the
legs flat. A couple of toothpicks through the wingtips into the edges of
the breast, and she all holds together.
Dave
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Re: Recipe: Chicken under a brick
Dave Bell wrote:
> hahabogus wrote:
>> Melba's Jammin' <[email protected]> wrote in news:barbschaller-
>> [email protected]:
>>
>>> In article <[email protected]>,
>>> Anthony Ferrante <[email protected]> wrote:
>>>
>>>> I got this in an e-mail and it sounds great. Anyone ever hear of it or
>>>> make it? I am interested in your thoughts re this.
>>>>
>>>> Anthony
>>> Bubba Vic has done it for years.
>>
>> I use a brick when spatchcocking chickens on the grill, actually 2
>> bricks.
>
> I did it with the bricks a few times, but now I just run a bamboo skewer
> across the top of the thighs and through the lower breast, to pin the
> legs flat. A couple of toothpicks through the wingtips into the edges of
> the breast, and she all holds together.
>
> Dave
I spatchcocked a Cornish hen a few weeks ago and it didn't need any
bricks or skewers. It was yummy.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life
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Re: Recipe: Chicken under a brick
Anthony wrote:
> I got this in an e-mail and it sounds great. Anyone ever hear of it or
> make it? I am interested in your thoughts re this.
>
> Anthony
> ---------------------------------------------------------------------------------
> Chicken Under a Brick
> Serves 2 --but can be easily multiplied
<snip>
> 2 organic chicken breast halves with bone in, skin on. (Traditional
> Chicken Under a Brick recipes would call for half chickens; including
> dark meat but for dietary purposes let's just focus on white meat)
> Olive oil spray
> 1/2 tsp of chopped herbs. I just use the Italian blend from a jar
> 2 Tbl of olive oil
> Salt (preferably sea salt)
OK, I have to say that my Chicken Under A Brick was one of the reasons Lin
fell in love with me. I used a spatchcocked whole chicken (albeit a small
one), not chicken breasts. I used good-quality olive oil, not "olive oil
spray." I used dried oregano to cook the chicken, sprinkled it generously
with kosher salt (it makes a BIG difference), and sprinkled basil over the
top at the end of cooking.
> I serve this with . . . zucchini cut into chunks and sauteed in a drizzle
> Italian salad dressing and olive oil.
I don't think I'd like whatever the Italian salad dressing is supposed to
add. I simply simmer garlic in extra-virgin olive oil until the oil is
nicely scented, then I remove the garlic and cook zucchini planks until
they're "golden brown and delicious," sprinkling them with salt immediately
after they come out of the pan.
Anthony, in this case I'd say the classic recipe is both simpler and better.
Bob
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