Kate's Cuisine

Apr 03 2012

Brick Chicken


1 spatchcocked chicken $12.95
Heaping pinches of salt and pepper $0.04
3 tablespoons vegetable oil, grapeseed oil, or other oil with high smoking point, plus 2 tablespoons $0.35

2 large bricks, wrapped in aluminum foil

Total Cost $13.20
Cost per serving $2.20

1.) Cut spatchcocked chicken in half straight between the two breasts. Rinse chicken and pat thoroughly dry with paper towels. Generously rub chicken on both sides with 3 tablespoons of oil, salt, and pepper.

2.) In a large, cast iron skillet, heat remaining 2 tablespoons of oil over medium-high heat. Place chicken, skin-side down in the pan and place bricks across so that their entire weight rests on the chicken. Turn heat down to medium-medium low. You want the chicken to be cooking quite aggressively, but you also don’t want to see too much smoke coming up from out of the pan. Leave bricks and chicken cooking for 40 minutes, until it’s about 2/3 of the way done.

3.) Remove bricks (careful – they’ll be hot!) from chicken. Carefully flip the chicken over, making sure not to tear the skin. Allow it to cook on the other side, uncovered, for about 10 minutes. Remove chicken from pan and transfer to a cutting board. Cover with aluminum foil and allow to rest for about 5 minutes. Meanwhile, turn the skillet back on over medium-high heat and allow pan juices to reduce.

4.) Cut chicken into 8 pieces and arrange on a serving platter with pan juices, if desired.

5.) Serve and enjoy!

Read the Brick Chicken review here

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