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Thread: Recipe: Chicken under a brick

  1. #1
    Anthony Ferrante Guest

    Default 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
    ---------------------------------------------------------------------------------
    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.

  2. #2
    Janet Wilder Guest

    Default 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

  3. #3
    Melba's Jammin' Guest

    Default 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

  4. #4
    poorboy Guest

    Default 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...



  5. #5
    hahabogus Guest

    Default 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




  6. #6
    Dave Bell Guest

    Default 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

  7. #7
    Janet Wilder Guest

    Default 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

  8. #8
    Bob Terwilliger Guest

    Default 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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