BRICK CHICKEN RECIPE RECIPES

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.

Steps:

• Preheat oven to 500°. Pat your chicken totally dry with a paper towel and place it on a cutting board, breast side down. Using kitchen shears or a very sharp knife, cut out the backbone of the chicken. Flip the chicken over and press down on the upper breast of the chicken until the bird now lays flat on the board (you should hear a cracking or popping noise). This is called spatchcocking and will give an even surface area to help ensure crisp skin. Rub the chicken with 1 tbsp of olive oil and season liberally with kosher salt and freshly ground black pepper. Let sit at room temp for 20 minutes. Preheat a large cast iron skillet over medium high heat for 3 minutes. Add the remaining olive oil and let heat in the pan for additional 30 seconds. Place your chicken into the pan, skin side down, making sure to press the chicken down so that you are getting as much contact with the pan as possible. Place foil covered bricks or another cast iron skillet on top of the chicken. Let sear for 5 minutes. Transfer the chicken (with weights) to the oven and roast for 15 minutes. Remove chicken and weights. Flip chicken and return to the oven for another 10 minutes or until the thickest part of chicken reads an internal temp of 165°F. Place the chicken on a platter to rest. Move the cast iron skillet with browned bits to the stove and heat over medium heat. Add shallot and jalapeño and cook until softened, about 3 minutes. Add the wine and lime juice and scrape up any remaining browned bits from the bottom of the pan. Reduce heat to low and add the butter, stirring until the sauce has taken on a glossy sheen. Stir in the cilantro and cook until incorporated, about 30 seconds. To serve, place the chicken either back in the skillet or on a serving platter, and then pour sauce over top.