BRICK CHICKEN RECIPES

CHEF JOHN'S CHICKEN UNDER A BRICK RECIPE | ALLRECIPES

Chef John's Chicken Under a Brick Recipe | Allrecipes image

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 European Italian

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 whole chicken

Number Of Ingredients 5

Ingredients

1 (3 1/2) pound whole chicken, wings removed
salt and ground black pepper to taste
1 pinch herbes de Provence, or to taste
1 tablespoon vegetable oil, or as needed
2 heavy clay bricks, wrapped tightly in aluminum foil

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, CholesterolContent 132.5 mg, FatContent 13.3 g, ProteinContent 43.1 g, SaturatedFatContent 3.4 g, SodiumContent 153.8 mg

CHICKEN IN A BRICK RECIPE - FOOD.COM

Chicken In A Brick Recipe - Food.com image

Make and share this Chicken In A Brick recipe from Food.com.

Total Time 2 hours 5 minutes

Prep Time 35 minutes

Cook Time 1 hours 30 minutes

Yield 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 (1 1/2 kg) chicken, oven-ready (wash and dry)
175 g shallots, peeled
175 g baby turnips, trimmed
175 g carrots, peel & cut into strips
2 stalks celery, trim,scrub & cut into chunky pieces
1 lemon, cut into quarters
4 bay leaves
fresh tarragon sprig
salt
ground black pepper
150 ml dry white wine
150 ml chicken stock
25 g butter or 25 g margarine
25 g plain flour
2 -3 tablespoons cream

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.

Nutrition Facts : Calories 1014.2, FatContent 64.6, SaturatedFatContent 21, CholesterolContent 304.1, SodiumContent 446.9, CarbohydrateContent 24.8, FiberContent 3, SugarContent 5.5, ProteinContent 74

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