Chicken under a brick is an innovative way to cook chicken and getting experimental in the kitchen. Chicken under a brick is cooked with garlic and herbs under a brick wrapped in foil. Interested? Check it out!
1 Tablespoon (Thyme, Oregano, Chives, Rosemary)
1⁄2 Cup (8 tbs)
Preheat Oven to 400°.
Soak chicken in water with salt and pepper for 2 hours or more.
Cut backbone out of chicken.
Remove herbs from stems and chop.
Mix herbs, garlic and olive oil.
Separate skin from chicken and put some herb mixture between skin and meat.
Spread the rest all over the chicken.
Heat frying pan on high and add a couple of turns of olive oil.
Place chicken in pan breast side down.
Put brick on chicken to weigh it down on the pan.
Reduce heat to medium high and cook for 20 minutes, turning the pan after 10 minutes to cook chicken evenly.
After 20 minutes, turn chicken over in pan and place pan in oven for 10 minutes.
Let chicken rest for a few minutes and cut chicken into serving sizes.
Serve with some vegetables, a salad and a fine beer.
Need a great chicken recipe which has a crackling crust and is moist inside, then you should certainly take a look at this chicken under a heavy weight recipe. The chef here provided instructions to make nice tender chicken and also gives side dish idea to go well with it. A great recipe, but good flow of step by step instructions could have had a greater impact.