Cooking chicken under a brick is a new and fun way to diversify your chicken dishes! Once you cook like this, you will never have regular chicken again.
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. 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?
Bone-in, skin-on chicken pieces, such as thighs or breasts, work best for this method as they stay juicy and develop a crispy skin.
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.
