Best Brick Chicken Recipes

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CHEF JOHN'S CHICKEN UNDER A BRICK



Chef John's Chicken Under a Brick 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 Recipes     European     Italian

Time 1h10m

Yield 6

Number Of Ingredients 5

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, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg

GRILLED CHICKEN UNDER A BRICK



Grilled Chicken Under a Brick image

This is a very basic recipe for chicken on a brick. Feel free to brine the chicken beforehand or season it with extra herbs or spices.

Provided by Bren

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken
1 teaspoon olive oil
1 pinch salt and freshly ground black pepper to taste
heavy duty aluminum foil
2 clay bricks

Steps:

  • Place the chicken, breast side down, on a cutting board. Remove the backbone and 1 inch of the breast bone with kitchen shears. Remove the wing tips and any large pockets of fat near the tail. Flip the bird over and use the heal of your hand to flatten the chicken. Rub the skin with oil and lightly season with salt and pepper.
  • Cut 2 pieces of heavy duty aluminum to roughly 20 inches long each. Wrap each brick with foil, shiny-side out. Lightly oil the grill and add the bricks.
  • Lightly oil the grate of the grill and add the bricks. Preheat the grill to 400 degrees F (200 degrees C) and maintain the temperature until bricks are hot.
  • Turn off the middle burner and place the chicken over that area, flesh side down, on indirect heat. Place the bricks on the chicken and close the lid of the grill.
  • Grill for 40 minutes. Remove the bricks, turn the chicken, and continue grilling until the skin is crispy, 5 to 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove and let rest for 10 minutes.

Nutrition Facts : Calories 228.8 calories, Cholesterol 61.5 mg, Fat 15.5 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 82.7 mg

CRISPY CHICKEN UNDER A BRICK



Crispy Chicken Under a Brick image

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 3 servings

Number Of Ingredients 9

1 whole (3 pound) chicken
3/4 cup olive oil
2 oranges, juiced and zested
2 teaspoons cumin seed, toasted
1 teaspoon curry powder
1 tablespoon brown sugar
1 teaspoon minced garlic
2 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste

Steps:

  • Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.
  • Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
  • Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.
  • Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.

CHICKEN UNDER A " BRICK" WITH ROASTED POTATOES



Chicken Under a

I used a recipe from America's Test Kitchen and tweaked slightly. Instead of the traditional brick you can use a cast iron skillet loaded with several cans or a large stockpot filled with water. It is important to use a non-stick pan beneath, so the skin doesn't have a chance to stick. This is the first time that I have eaten the skin from the chicken in years, due to health issues, but it is was a rare treat! It is also very pretty. Update: I changed this slightly so that I could add a little more flavor to the meat and not just the skin by adding the spices under the skin before cooking instead of over the skin. As much as I love the original recipe, I can't eat too much skin, so this is is another alternative.

Provided by nsomniak6

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, no larger than 3 lbs. trimmed of excess fat, giblet removed and discarded. rinsed and patted dry
salt and pepper
2 tablespoons vegetable oil, plus
1 teaspoon vegetable oil
3 garlic cloves, finely minced
1 tablespoon fresh thyme leave, minced
1/8 teaspoon red pepper flakes
1/2 tablespoon fresh rosemary, crushed
1 1/2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh lemon juice, plus
1 lemon, cut into wedges
1 1/2 lbs Red Bliss potatoes, scrubbed dried and cut into 3/4 pieces

Steps:

  • Technique: Butterfly a chicken by cutting along the length of one side of the backbone. Turn chicken and cut along the other side of backbone and remove it. Turn chicken breast side up and flatten chicken with the palm of your hand. Then pound it with the flat side of a mallet to a fairly even thickness. Season the chicken with salt and pepper.
  • Adjust an oven rack to the lowest position and heat oven to 450°F.
  • Heat 1 teaspoon oil in a heavy bottomed 12-inch ovenproof nonstick pan over med-high heat until it begins to smoke. Swirl oil to coat the pan. Place the chicken skin side down in the pan and reduce heat to med. Place the weight on the chicken and cook until evenly brown for about 25 minutes, checking every 5 minutes or so. The chicken should be fairly crisp and brown after 20 minutes, if not turn up to med-high heat and continue to cook until well-browned.
  • Mix the remaining oil, garlic, 1 1/2 tsp thyme, rosemary, pepper flakes, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.
  • Using tongs, carefully transfer chicken to a plate with the skin side up.
  • Pour off any fat from pan and add the potatoes, sprinkling them with 1/4 tsp salt, 1/8 tsp black pepper and the remaining thyme. Place the chicken skin side up on the potatoes and brush the skin with the thyme-lemon juice mixture.
  • Transfer pan to oven and roast until the thickest part of the breast registers 160°F on a meat thermometer 10-15 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
  • Return the potatoes to the oven and roast until browned and cooked through about 10 minutes.
  • Using a slotted spoon, transfer potatoes to a large bowl leaving fat behind. Toss the potatoes with parsley. Cut the chicken in to pieces and serve with lemon wedges.

BRICK CHICKEN



Brick Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

3 chicken halves, breast and rib bones intact (1 1/2 to 1 3/4 pounds each)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 tablespoon unsalted butter
5 to 6 sprigs thyme

Steps:

  • Partially debone the chicken halves, removing the wing, backbone and thighbone. Rinse and pat dry. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  • Season the chicken with salt and pepper on both sides. Heat a large nonstick skillet (preferably cast iron) over medium heat and add the oil and butter. Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them. Wrap a slightly smaller skillet with foil and place on top of the chicken. Set a large brick or 2 to 3 heavy cans in the skillet to weigh it down.
  • Cook the chicken 3 to 5 minutes, then remove the top skillet and check the skin; adjust the heat and rotate the pan as needed so the skin browns evenly. Replace the top skillet and continue to cook until the skin is golden and crisp and the chicken is cooked about three-quarters of the way through, 20 to 25 more minutes. Remove the top skillet and carefully flip the chicken. Cook, uncovered, until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest 5 minutes. Cut each piece in half to serve.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Based on a traditional Italian recipe called pollo al mattone, chicken under a brick is just about the best way to get super-crispy skin on your bird.

Provided by Food Network

Categories     main-dish

Time 1h9m

Yield 4 servings

Number Of Ingredients 8

1 whole fryer chicken, about 3 pounds
1 lemon, juiced
2 sprigs rosemary, leaves picked
3 to 4 sprigs thyme leaves, leaves picked, or 1/2 teaspoon dried thyme
1 large clove garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 cup good olive oil

Steps:

  • Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
  • Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
  • Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
  • Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Provided by Alison Roman

Categories     Chicken     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Backyard BBQ     Grill     Grill/Barbecue     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

1 3 1/2- to 4-pound chicken, backbone removed
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
Special Equipment
2 bricks wrapped in foil

Steps:

  • Prepare grill for high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
  • Place chicken on work surface, skin side up. Using your palms, press firmly on breastbone to flatten breast.
  • Rub chicken with oil; season with salt and pepper. Tuck wings slightly under breast. Place chicken, skin side down, over indirect heat, set bricks on top, and grill, covered, until skin is golden and crisp, 25-30 minutes. Using tongs, remove bricks; turn chicken, skin side up. Replace bricks and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-30 minutes longer.

GRILLED CITRUS CHICKEN UNDER A BRICK



Grilled Citrus Chicken Under a Brick image

Provided by Amy Finley

Categories     Chicken     Kid-Friendly     Backyard BBQ     Dinner     Lunch     Orange     Spring     Summer     Family Reunion     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 14

1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet

Steps:

  • Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
  • Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

CHICKEN UNDER A BRICK IN A HURRY



Chicken Under a Brick in a Hurry image

Weighing down the chicken puts the skin in close contact with the pan for maximum crispiness and also locks in moisture for super juicy meat.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Chicken     Green Onion/Scallion     Anchovy     Parsley     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Quick & Easy

Yield 4 serving

Number Of Ingredients 11

4 skin-on, boneless chicken thighs (about 1 1/3 lb.)
1 tsp. kosher salt, plus more
Freshly ground black pepper
5 Tbsp. extra-virgin olive oil, divided
1 oil-packed anchovy fillet, finely chopped
1 garlic clove, finely grated
1/4 cup finely chopped parsley
1 Tbsp. sherry vinegar or red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. crushed red pepper flakes
3 scallions, white and pale green parts only, thinly sliced

Steps:

  • Set a large piece of foil and a heavy skillet aside for weighing down chicken. Season chicken on both sides with salt and pepper. Pour 1 Tbsp. oil into a medium cast-iron skillet. Arrange chicken thighs in pan skin side down (make sure they don't overlap) and set pan over medium-high. Place foil over chicken, then set skillet on top. Cook chicken, checking halfway through to make sure skin isn't taking on color too quickly and reducing heat to medium if needed, until skin is deep golden brown and crisp and flesh is almost completely cooked through, about 10 minutes.
  • Meanwhile, combine anchovy, garlic, parsley, and a pinch of salt in a small bowl. Mix in vinegar, mustard, red pepper flakes, and remaining 4 Tbsp. oil, then scallions. Taste and season pesto verde with more salt if needed.
  • Remove top skillet and check chicken. There should be only a thin band of medium-rare flesh on the thickest part of thighs. Using a thin spatula, release chicken skin from pan and turn thighs over. Remove pan from heat and let chicken sit to finish cooking through, about 1 minute.
  • Spoon some pesto verde onto a platter. Top with chicken, arranging skin side up, and spoon more pesto over (but don't cover up all that beautiful skin!).

CHICKEN IN A BRICK



Chicken In A Brick image

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

Provided by Kim Ong

Categories     Chicken

Time 2h5m

Yield 4-5 serving(s)

Number Of Ingredients 15

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, Fat 64.6, SaturatedFat 21, Cholesterol 304.1, Sodium 446.9, Carbohydrate 24.8, Fiber 3, Sugar 5.5, Protein 74

CHICKEN UNDER A BRICK



Chicken Under a Brick image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 1 to 2 servings

Number Of Ingredients 12

1 teaspoon toasted ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
3 sprigs fresh oregano, leaves finely chopped
1 lemon, zested and juiced
Extra-virgin olive oil, for drizzling
One 3 1/2-pound chicken, backbone removed, split in half through the breast (see Cook's Note)
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock
1 tablespoon finely chopped chives

Steps:

  • In a small bowl, combine the cumin, smoked paprika, crushed red pepper, garlic, oregano and lemon zest and juice. Drizzle in olive oil until the mixture becomes a paste. Place one half of the chicken into a large bowl (reserve the other half chicken for another use) and massage with the spice mixture. Let sit for 10 minutes at room temperature (or up to 12 hours in the fridge; if refrigerating the chicken, remove it from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature).
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin-side down. Oil the bottom of another large saute pan, lay it on top of the chicken and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Transfer to the oven and cook for about 20 minutes.
  • Remove the pans from the oven and remove the weights and top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness; it should be cooked through but still succulent and juicy. Transfer the chicken to a serving platter.
  • Remove the excess fat from the pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
  • Spoon the juices over the chicken and sprinkle with chives.

ROASTED SPICE-RUBBED CHICKEN UNDER A BRICK



Roasted Spice-Rubbed Chicken Under a Brick image

Provided by Waldy Malouf

Categories     Chicken     Roast     Low/No Sugar     Dinner     Spice     Cinnamon     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 whole chicken (about 3 1/2 pounds), halved, back and breast bones removed (leave the rib bones)
1 tablespoon ground cumin
1 tablespoon coarse sea salt or kosher salt
1/2 tablespoon ground cinnamon
1/2 tablespoon ground allspice
1/2 tablespoon freshly ground black pepper
1/2 tablespoon ground turmeric
2 tablespoons extra virgin olive oil
Chopped fresh cilantro for garnish
Lemon wedges for serving

Steps:

  • Rinse the chicken and pat dry with paper towels. In a bowl, mix together the cumin, salt, cinnamon, allspice, pepper, and turmeric. Pat the mixture onto the chicken and wrap it tightly in plastic wrap. Refrigerate for 12 hours.
  • Remove the chicken from the refrigerator 1 hour before cooking. Place a 14-inch skillet or heavy-duty roasting or baking pan in the oven, along with 2 foil-wrapped bricks, and preheat the oven to 500°F for 15 minutes.
  • Rub the chicken with the olive oil and press it flat. Wearing oven mitts, remove the pan from the oven and press the chicken, skin side down, on the pan. Place a brick on top of each chicken half. (Instead of the foil-wrapped bricks, you can preheat another baking sheet and/or a heavy heatproof object such as a thick cast-iron skillet to use as a weight. Place the baking sheet on top of the chicken and weigh it down with the weight.) Roast for 30 minutes. Garnish the chicken with cilantro and serve with lemon wedges.

BRICK CHICKEN



Brick Chicken image

Try Marlow & Sons' brick chicken for a hearty family meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

2 tablespoons canola oil
1 (3 to 4 pound) chicken, halved, backbone, rib cage, and thigh bones removed
Coarse salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/3 cup homemade or store-bought, low sodium chicken stock
Thinly sliced heirloom tomatoes, for serving

Steps:

  • Heat oil in a 10-inch skillet over high heat. Season chicken generously with salt and pepper; add chicken to skillet, skin side-down and place a 10-inch heavy-bottomed skillet on top of chicken. Place two heavy soup cans or a brick in second skillet to weigh down.
  • Reduce heat to medium and cook chicken until skin is golden brown and crisp, about 18 minutes. Remove top skillet and weights and turn chicken; pour off excess fat from skillet.
  • Squeeze lemon juice over chicken and add stock. Cook until an instant-read thermometer inserted into the chicken thigh registers 160 degrees, about 3 minutes.
  • Season tomatoes with salt and pepper and divide evenly between two plates. Place each chicken half on a plate and serve immediately with pan juices.

30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK



30 Minute Garlic-Parsley Chicken-Under-a-Brick image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large cloves garlic, cracked away from skin
1 cup flat-leaf parsley, a few generous handfuls
1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds
1 lemon, grate 1 tablespoon zest then cut into wedges
4 bone-in, skin-on chicken breasts or thighs
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for liberal drizzling

Steps:

  • Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
  • Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.

BRICK CHICKEN WITH APRICOT COUSCOUS



Brick Chicken with Apricot Couscous image

Provided by Tyler Florence

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows
1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper
Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
  • Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
  • Preheat oven to 375 degrees F.
  • Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.
  • While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.
  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

ASIAN-STYLE ORANGE CHICKEN ROASTED UNDER A BRICK



Asian-Style Orange Chicken Roasted Under a Brick image

This chicken is flavored by citrus, soy sauce, ponzu (a tangy Japanese sauce), garlic, and scallions -- all popular Asian ingredients. After the backbone is removed, the chicken marinates and is cooked flat under a brick to yield moist meat and crisp skin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

2 oranges
1 lime
2 scallions, crushed with the flat side of a large knife
3 garlic cloves, crushed with the flat side of a large knife
1/4 cup soy sauce
1/4 cup ponzu or rice-wine vinegar
1/4 cup mirin (Japanese sweet rice wine) or honey
1 whole chicken (3 to 4 pounds), rinsed and patted dry
Vegetable oil

Steps:

  • Place a large resealable plastic bag in a 9-by-13-inch baking dish. Using a vegetable peeler, peel strips of zest from 1 orange and the lime; transfer zest to bag.
  • Juice zested orange and lime into bag. Add scallions, garlic, soy sauce, ponzu, and mirin. Seal; shake to mix marinade.
  • Using poultry shears, cut along sides of chicken backbone; remove. Add chicken to bag; seal. Refrigerate, turning occasionally, at least 2 hours or up to 12.
  • Preheat oven to 425 degrees. Heat a 12-inch cast-iron skillet or a roasting pan 10 minutes. Remove chicken from marinade; discard marinade. Brush chicken breast with vegetable oil. Flatten chicken, and place it, breast side down, in skillet. Roast chicken about 40 minutes.
  • Remove skillet from oven. Pour a small amount of water into skillet; swirl to help loosen skin from bottom, if needed. Turn chicken over. Baste with pan juices; roast until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, juices run clear, and skin is crisp, about 5-10 minutes more.
  • Let chicken stand 10 minutes. Just before carving chicken, squeeze juice from remaining orange over it. Carve chicken into at least 6 pieces, cut breasts in half.

CHICKEN UNDER A BRICK WITH FRESH HERB AND GARLIC SAUCE



Chicken Under a Brick with Fresh Herb and Garlic Sauce image

Categories     Food Processor     Chicken     Garlic     Marinate     Mint     Basil     Grill/Barbecue     Parsley     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

12 garlic cloves, peeled, divided
1 1/2 cups (packed) fresh Italian parsley sprig tops
1/3 cup white balsamic vinegar
1/4 cup (packed) fresh mint leaves
1/4 cup (packed) fresh basil leaves
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 cup olive oil
8 large boneless chicken breast halves with skin
Nonstick vegetable oil spray
8 bricks, each wrapped in foil

Steps:

  • Cook 8 garlic cloves in boiling water 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt. Do ahead Can be made 2 days ahead. Transfer to bowl; cover and chill.
  • Place chicken in large resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Place chicken, skin side down, on grill. Top each piece with 1 foil-wrapped brick. Grill until skin is golden brown and crisp, about 5 minutes. Remove bricks. Turn chicken over; grill until cooked through, about 5 minutes. Arrange chicken on platter. Spoon some sauce over. Serve, passing remaining sauce separately.

POLLO AL MATTONE: CHICKEN UNDER A BRICK



Pollo al Mattone: Chicken Under a Brick image

Provided by Frances Mayes

Categories     Chicken     Poultry

Yield Serves 4

Number Of Ingredients 11

2 garlic cloves
1 handful of parsley
Zest from 1 orange
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 chicken, 3 to 4 pounds
Marinade: Vinegar, White Wine
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup white wine

Steps:

  • Preheat oven to 400 degrees F.
  • Mince the garlic and parsley and combine with the zest, 2 tablespoons of olive oil, and salt and pepper. Set aside.
  • Wash the chicken under cold running water and dry. With poultry shears, remove the wing tips, any excess fat, and cut out the backbone. Put them aside for stock. You may want to remove the ribs and breastbone, too. Mix together the marinade ingredients. Lay the chicken flat, skin side up. Stuff the garlic mixture under the skin, place in the marinade, then cover and marinate for a few hours or, even better, overnight. Turn two or three times.
  • Heat 2 tablespoons olive oil in a cast-iron pan large enough to hold the chicken (I use a 12-inch cast-iron skillet). Place the chicken skin side down and weigh it down with the two clean bricks wrapped in foil. Cook over medium heat for 5 minutes, then place the skillet and bricks in the oven for 15 to 20 minutes, after which you'll remove the weights and turn the chicken over, cooking another 10 minutes or so, until done. Cut into serving- sized pieces.

CHICKEN UNDER A BRICK (MARK BITTMAN)



Chicken Under a Brick (Mark Bittman) image

A simple and delicious recipe from Mark Bittman's NY Times Column. Being flattened produces an evenly cooked, crisp, and moist bird with little effort. As a bonus at the end, much of the chicken's natural juices remain at the bottom of the pan; they make a perfect sauce, especially for rice. You can also do this on the grill, at direct medium-low heat for about 15 minutes on the first (skin side) and 10 minutes for the other side. (Allow marinade to drip off before grilling), SOME VARIATIONS: -- Use different herbs; sage, savory and tarragon are all great. Russians use paprika. -- Try a light dusting of cinnamon, ginger and/or other ''sweet'' spice. -- Use minced shallots instead of garlic. -- Vary the acidic ingredient: balsamic or Sherry vinegar, or lime can all pinch-hit for the lemon, depending upon the other flavors. -- Make the dish Asian, using peanut oil and a mixture of minced garlic, ginger and scallions. Finish the dish with lime and cilantro, or soy sauce and sesame oil.

Provided by blucoat

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary (optional) or 1 teaspoon dried rosemary, plus 2 sprigs fresh rosemary (optional)
salt & freshly ground black pepper, to taste
1 tablespoon coarsely chopped garlic
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil
1 lemon, cut into quarters

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500°F Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). To check for doneness, insert an instant-read thermometer into the thickest part of the thigh; it should read 155-165°F Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : Calories 557.3, Fat 41.4, SaturatedFat 10.8, Cholesterol 172.5, Sodium 161.5, Carbohydrate 0.7, Protein 42.9

BRICK OVEN-STYLE CHICKEN



Brick Oven-Style Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
One 3-pound chicken, spatchcocked or cut into 8 pieces
3 Roma tomatoes, halved or quartered
2 fennel bulbs, cut into 8 wedges each
3 tablespoon olive oil
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 500 degrees F.
  • In a small bowl, mix together the salt, pepper, thyme and lemon zest. Sprinkle the chicken on both sides with all but 1/2 teaspoon of the mixture. Place the chicken skin-side up in a large (5-quart) braiser or cast-iron skillet. Nestle the tomato halves and fennel wedges around the chicken; season the vegetables with the remaining salt mixture. Drizzle the chicken and vegetables with the olive oil.
  • Cover the pan and place in the oven for 20 minutes. Uncover and return to the oven for about another 20 minutes, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F. Let rest for 15 minutes before carving.
  • Serve the chicken alongside the vegetables, drizzled with pan juices and sprinkled with the basil.

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