HOW TO MAKE “BRICK CHICKEN”
Source: www.onegoodthingbyjillee.com | April 28, 2015
I love roast chicken! It seems like I pick up one of those rotisserie chickens at the grocery store at least once a week for dinner. While this is a quick and convenient option, I pay a premium for the privilege and they’re not nearly as good as the slow-roasted chicken I make at home!
Fortunately I have discovered a way to cook chicken that gives you the crispy skin and succulent meat of home-cooked roast chicken, but in half the time and a fraction of the cost! It’s called “brick chicken” and the only special equipment you need are a few bricks, some tin foil and a cast iron skillet!
Oh, you’ll also need a pair of kitchen scissors because you’re going to take that very inexpensive whole chicken you got on sale and flatten it – technically called “spatchcocking.” Don’t be intimidated by the idea (or the name) – once you’ve tried this technique and tasted the results you’ll never want to “roast” chicken the old-fashioned way again!
How To Make Lemon Garlic “Brick Chicken” with Rosemary
- 1 whole bone-in chicken
- Fresh Rosemary
- Fresh Garlic
- Zest of 1 Lemon
- Cooking Oil
Thoroughly wash and dry your whole chicken, then place it breast side down on a cutting board.
Start at the thigh end and cut along one side of the backbone with kitchen scissors.
Turn the chicken around and cut along the other side of the backbone.
Flip the chicken over and press down on the middle to flatten it out.
Season the chicken with salt, rosemary, lemon zest, and chopped garlic.
Preheat your oven to 375 degrees.
Coat a cast iron skillet with a generous amount of cooking oil and place over high heat until the oil is hot. Carefully place the chicken into the hot pan.
Now place 2-4 bricks wrapped in foil on top of the chicken. Depending on the size of your chicken, you’ll need to use more or less bricks. Mine was around 6 pounds and I used 4 bricks. (Another option is to place a second skillet on top of your chicken and fill with as many heavy cans as you can fit.)
Put the skillet back on the stove over medium/high heat for about 20 minutes or until the skin of your chicken is golden brown.
Remove the pan from the stove and flip the chicken over. Cook in the oven for 15-20 minutes or until the internal temperature of the chicken reaches 165 degrees.