Chicken Under a Brick
Recipe courtesy of Dana Calicchio
This recipe is the true definition of comfort food especially when you add mashed potatoes and roasted asparagus to complete the meal.
The recipe is my take on Chef Jonathan Waxman’s Roast chicken and Chef Bobby Flays Brick Chicken with Salsa Verde.
It is traditionally cooked whole and flattened (Called Spatchcocked) or pieces cut up, and with a brick wrapped in foil on top. However if you don’t have bricks, or a Bacon Press, I use a smaller LeCreuset cast iron pot that fits inside a larger one or on top of the cast iron frying pan.
Bake in a roasting pan as a whole chicken and roast to brown in an hour or so.
Either way, it is a great way to cook chicken and enjoy a good meal at home or camping.
o 2 large cloves garlic, finely chopped
o 2 TBS Worchestshire Sauce
o 1 large lemon, zested and juiced
o ½ tsp crushed red pepper flakes
o 1/4 cup finely chopped fresh tarragon leaves
o 1 cup finely chopped fresh parsley leaves
o 2 finely sliced green onions
o 1 cup extra-virgin olive oil
o ½ tsp each Kosher salt and freshly ground black pepper
o 8 bone-in, skin-on chicken breasts, thighs, or legs or 1 whole chicken spatchcocked with backbone removed if cooking in frying pan, or whole if cooking in oven and not with brick or weight.
o Salt and pepper to season chicken
o 2 Tablespoons olive oil
o 2 Tablespoons unsalted butter
1. In a small bowl mix together the garlic, Worchestshire, lemon zest and juice, red pepper flakes, capers and olive oil in a bowl, stir in the herbs and season with salt and pepper. Use a muddler to smash capers and herbs. Taste to see if more salt is needed. Let sit at room temperature while you cook the chicken (this will allow the flavors to meld).
2. Wash chicken and pat dry. (Clean your sink). Season the chicken well on all sides with salt and pepper.
3. Brick weighted instructions. Put a 12-inch or larger cast iron pan or cast iron pot over medium-low heat and brush the pan with olive oil. Place the chicken in the pan, skin side down, and place 2 bricks covered by aluminum foil, or bacon press or a smaller cast iron pot on top and cook (slowly) over low heat until the fat renders and the skin begins to crisp and turns golden brown, about 10 to 15 minutes. If chicken doesn’t brown turn heat up to medium. Turn the pieces over and continue cooking until just cooked through. When it registers 155°F on an instant read thermometer, cook it for about 15 minutes longer.
4. Oven Method no weight instructions: Preheat oven to 375. Place chicken in a roasting pan and place in oven for 1 hour or until 163 degrees on instant read thermometer and browned.
5. Remove from chicken from the pan and let rest 5 minutes before slicing on the bias into thick pieces.
6. Place remaining juices and drippings into a small pan and simmer for 5 minutes to reduce. Add 2 TBS butter and whisk to thicken. Drizzle over chicken
7. Serve chicken with the salsa verde.