CAST IRON BRICK RECIPES
CHEF JOHN'S CHICKEN UNDER A BRICK RECIPE | ALLRECIPES
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
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 UNDER A BRICK RECIPE | SOUTHERN LIVING
Crispy chicken and cast-iron skillet potatoes work together in this juicy brick chicken recipe that's perfect for weeknight dinners and supper club, alike. Using the weight of a cast-iron skillet filled with potatoes, the dish uses a "chicken under a brick" technique to push the chicken flat against your hot grill grates. This method not only cuts your cooking time in half, but it also helps sear in the chicken's flavor and juices while creating a perfectly brown, crispy skin. Better yet, there's no juggling three pans on the stove while the chicken is on the grill with this recipe. Your side dish will cook at the same time. Now that just might give new meaning to the phrase, "two birds, one stone," if you ask us.
Provided by Southern Living
Total Time 1 hours 50 minutes
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large saucepan over high heat. Reduce heat to medium, and simmer 5 to 7 minutes or until potatoes are just tender. Drain.
- Heat 1 side of grill to 300° to 350° (medium) heat; leave other side unlit. Remove and discard giblets and neck from chicken. Place chicken, breast side down, on a cutting board. Cut chicken, using kitchen shears, along both sides of backbone, separating backbone from chicken; discard backbone. Open chicken as you would a book. Turn chicken, breast side up, and press firmly against breastbone with the heel of your hand until bone cracks. Tuck wing tips under. Rub with 1 Tbsp. oil. Sprinkle chicken with black pepper and remaining 2 tsp. salt
- Heat a 12-inch cast-iron skillet on lit side of grill 10 minutes. Add remaining 1 Tbsp. oil to hot skillet; place potatoes, cut side down, in skillet. Transfer skillet to unlit side of grill.
- Place chicken, breast side down, over lit side of grill; top with herbs. Place cast-iron skillet with potatoes on chicken to flatten. Grill, covered with grill lid, 10 to 15 minutes or until chicken is browned. Remove skillet. Transfer chicken to unlit side of grill. Place cast-iron skillet on chicken. Grill, covered with grill lid, 45 minutes or until a meat thermometer inserted in thickest portion of breast registers 165°. Remove chicken from grill, and let stand 5 minutes. (For crisper skin, place chicken on lit side of grill, and grill, without grill lid, 5 minutes or until crisp.)
- Meanwhile, place lemons, cut side down, on lit side of grill, and grill, covered with grill lid, about 5 minutes or until charred and softened. Serve chicken with potatoes and charred lemon.
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