CHICKEN UNDER A BRICK
Provided by Anne Burrell
Categories main-dish
Time 55m
Yield 1 to 2 servings
Number Of Ingredients 12
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.
CHICKEN UNDER A BRICK WITH AVOCADOS AND CHILES
This technique encourages even cooking with the crispiest skin imaginable. The key to success is to cook the chicken over medium-low coals so the skin slowly renders out the fat. As for those grilled avocados, you're in for a treat. They're already our go-to side this summer.
Provided by Chad Robertson
Categories Chicken High Fiber Dinner Avocado Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6-8 servings
Number Of Ingredients 18
Steps:
- Open chicken and place on a work surface, skin side up. Using your palms, firmly press on breastbone to flatten the breast. Season chicken all over with 1 tablespoon salt, 1/2 teaspoon black pepper, and cayenne. Place in a baking dish; rub with 1 tablespoon oil, sprinkle with lemon zest, and scatter rosemary over. Let stand at room temperature for 1 hour.
- Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken, skin side down, on grill and place a brick or heavy skillet on top of chicken to weigh it down. (This will expose more skin to direct heat, making it crispy; the chicken will also cook faster.) Cook until skin is crispy and golden brown, about 15 minutes.
- Using tongs, set brick aside. Turn chicken, cover grill, and cook for 10 more minutes. Continue cooking and turning chicken every 10 minutes, covering grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 50 minutes total. Transfer to a carving board; let chicken rest for 10-20 minutes. (Resting will make for juicier meat.)
- While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high. Season chile, bell pepper, and onion with salt and pepper. Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer onion to a medium bowl. Transfer chiles and peppers to a work surface and cut lengthwise into 1" slices. Add to bowl with onion. Add 1/4 cup vinegar to vegetables and toss to coat.
- Heat 2 tablespoons oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes. Add basil and stir to wilt. Add basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.
- Rub cut side of avocados with remaining 1 tablespoon oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve chicken with vegetables and avocados.
CHICKEN UNDER A BRICK
If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 9h10m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
- Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
- Sprinkle the chicken generously on both sides with salt and pepper.
- Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
- Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.
CHICKEN UNDER A BRICK IN A HURRY
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
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!).
CHEF JOHN'S CHICKEN UNDER A BRICK
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
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
XOCHIPILLI'S CHICKEN UNDER A BRICK
Make and share this Xochipilli's Chicken Under a Brick recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Open chicken and place on a work surface, skin side up. Using your palms, firmly press on breastbone to flatten the breast. Season chicken all over with 1 tablespoons salt, 1/2 teaspoons black pepper, and cayenne. Place in a baking dish; rub with 1 tablespoons oil, sprinkle with lemon zest, and scatter rosemary over. Let stand at room temperature for 1 hour.
- Build a medium-low fire in a charcoal grill, or heat a gas grill to medium. Place chicken, skin side down, on grill and place a foil wrapped brick or heavy skillet on top of chicken to weigh it down. (This will expose more skin to direct heat, making it crispy; the chicken will also cook faster.) Cook until skin is crispy and golden brown, about 15 minutes.
- Using tongs, set brick aside. Turn chicken, cover grill, and cook for 10 more minutes. Continue cooking and turning chicken every 10 minutes, covering grill between turns, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 50 minutes total. Transfer to a carving board; let chicken rest for 10-20 minutes. (Resting will make for juicier meat.) Transfer to a carving board; let chicken rest for 10 minutes before carving.
- While chicken rests, add more coals to fire if necessary to increase heat to medium, or heat gas grill to medium-high. Season chile, bell pepper, and onion with salt and pepper. Grill (or use a grill basket) over medium heat, turning occasionally, until softened and charred in spots, about 12 minutes. Transfer onion to a medium bowl. Transfer chiles and peppers to a work surface and cut lengthwise into 1-inch slices. Add to bowl with onion. Add 1/4 cup vinegar to vegetables and toss to coat.
- Heat 2 tablespoons oil in a small skillet over medium-low heat. Add garlic and cook until soft but not browned, about 4 minutes. Add basil and stir to wilt. Add basil mixture to bowl with onion. Season vegetables to taste with salt and more vinegar, if desired.
- Rub cut side of avocados with remaining 1 tablespoons oil, season with salt, and sprinkle with chili powder. Grill, cut side down, until avocado is gently warmed and flesh is golden brown, about 3 minutes. Serve chicken with vegetables and avocados.
Nutrition Facts : Calories 690, Fat 56, SaturatedFat 11.9, Cholesterol 124.8, Sodium 1294.4, Carbohydrate 16.8, Fiber 10.6, Sugar 3.3, Protein 33
CHICKENS UNDER A BRICK
These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at a time.
Provided by Jason Epstein
Categories dinner, easy, quick, main course
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Rinse chickens inside and out and pat dry with paper towels. Butterfly the chickens by removing the spine, flattening the birds with your hand and removing the breast bone with a small sharp knife or your fingers. Then firmly but gently pound them flat with the side of a cleaver or a small iron skillet. Remove and discard the wing tips and fold the wings back. Tuck the legs into the skin surrounding the vent by making neat slits at the point where the leg end can easily be inserted.
- Heat a stove-top grill large enough to cover two burners and brush the chickens very lightly with oil. Add salt and pepper. When the grill is hot, reduce the flame to medium and lay the chickens skin side down on the grill above each burner. Move the chickens gently with tongs until they begin to sear, to be sure they don't stick to the grill. Cover each with a heavy, flat-bottomed object large enough to cover the entire chicken. You can use 8-quart stockpots or their equivalent filled with water, 10- or 12-inch cast-iron skillets or flat bricks (covered with foil).
- In about 5 or 6 minutes the chicken will begin to brown. If not, raise the flame. If the chickens have begun to burn, turn them over, replace the weights and reduce the flame. At this stage you will be making your own decision based on empirical data. The result should be a rich mahogany finish and an intense chicken flavor.
GRILLED CHICKEN UNDER A BRICK
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
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
CHICKEN UNDER A BRICK (ABS DIET)
Another Abs Diet I'm posting for DH. He was really excited when he came home with this one! Anyway, it's great if you're on the diet or just want a healthier meal. Hope you enjoy! To prepare this you will need 2 clean bricks.
Provided by Proud Veterans wife
Categories Chicken Breast
Time 30m
Yield 1 breast, 2 serving(s)
Number Of Ingredients 8
Steps:
- To prepare this you will need 2 clean bricks.
- Rinse and dry the breasts.
- sprinkle them with salt, pepper, red pepper, garlic, and rosemary,.
- place in a baking dish, pour on lemon juice, and olive oil and refrigerate for 30 min to an hour.
- wrap each of the bricks in aluminum foil.
- brush the grill with a stiff wire brush.
- dip a paper towel (folded into a small square) in oil and holding it with tongs rub it over the rods of the grill to oil them.
- Then place the chicken at a 45 degree angle to the rods, put the bricks on top.
- Cook over high heat for 4 to 6 minutes per side reorienting each breast every 2 minutes for a crosshatching effect.
Nutrition Facts : Calories 385, Fat 28.6, SaturatedFat 4.2, Cholesterol 68.4, Sodium 1241.8, Carbohydrate 4.4, Fiber 0.6, Sugar 0.7, Protein 27.8
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