Chicken under a Brick is crispy and juicy, and the pan juices are extraordinary. If you manage to have some of this deliciousness leftover – and especially if it’s breast meat – consider making chicken soup in the next couple days. Leftover “Chicken under a Brick” will give you two of the most important ingredients for a very quick soup: homemade stock and cooked chicken. But let’s not get ahead of ourselves. Chicken under a Brick is so good, there’s not a lot of chances you’ll have any leftover.
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Brick Chicken
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy skin, juicy meat – this brick-pressed chicken is unexpectedly easy and impressive. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 whole (2 kg) young chicken
- 2 bricks
- Salt and pepper
- Pinch of cayenne
- 1 tsp herbes de provence
- 1 tbsp olive oil
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
Instructions
- Wrap two bricks in foil.
- Spatchcock the chicken.
- Salt and pepper the meaty side of the chicken, then dust with herbes and a pinch of cayenne. Turn it over and salt and pepper the skin side (no herbes). Let the chicken sit out for 30 minutes.
- Preheat oven to 425°F (218°C).
- Heat a cast-iron skillet over moderately high heat. Pat chicken’s skin dry with paper towel. Brush with oil. Dust with salt and pepper.
- Once the skillet is smoking hot (4-5 minutes), place chicken skin-side down in the skillet. Position bricks over chicken to flatten. Transfer skillet to oven.
- Bake for 25 minutes.
- Remove bricks. Slide a large pancake flipper under the chicken to prevent sticking. Flip chicken using tongs. Insert a temperature probe into a thigh, set to 155-160°F (68-71°C), and return to oven.
- When the probe alarm goes off, broil until the chicken reaches 160-165°F (71-74°C). Optionally, let the chicken reach temperature without broiling.
- Remove chicken to a platter and let rest for 5 minutes.
- Deglaze the pan with wine. Add chicken broth and reduce. Off heat, add butter. Check for seasoning. Serve pan juices with chicken.
Notes
- For even crispier skin, dry brine the chicken for 2-4 hours in the refrigerator before cooking.
- If you don’t have a cast-iron skillet, use an oven-safe skillet with a heavy base to ensure even heat distribution.
- Leftover chicken can be shredded and used in salads, sandwiches, or tacos; store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of chicken is best for cooking under a brick?
A whole chicken, spatchcocked and left bone-in with the skin on, works best for this method — it stays juicy and the skin crisps up nicely under the brick.
How do I ensure the skin gets crispy when cooking the chicken under the brick?
Make sure to preheat your skillet and use a heavy brick wrapped in foil to apply even pressure on the chicken, which helps render the fat and crisps the skin.
What should I do with the pan juices after cooking Brick Chicken?
The pan juices are flavorful and can be used as a base for sauces or drizzled over the chicken before serving to enhance the dish.
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