CHEF JOHN'S CHICKEN UNDER A BRICK
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
- Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
- Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
- Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.
Nutrition Facts : Calories 302.9 calories, Cholesterol 132.5 mg, Fat 13.3 g, Protein 43.1 g, SaturatedFat 3.4 g, Sodium 153.8 mg
CHICKEN UNDER A BRICK
It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)
Provided by Mark Bittman
Categories easy, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
- When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
- Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
- Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN & GARLIC WITH FRESH HERBS
The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.
Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
CHICKEN UNDER A BRICK
If you've ever roasted a chicken, then consider this chicken dinner 2.0 - you're sure to impress with just a little bit of extra work. The bones are removed from a small chicken to flatten it and help it cook evenly. It's then air-chilled overnight to ensure the skin gets golden and crispy. Cooking it doesn't take a ton of babysitting - just check it every once in a while and adjust your heat as necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 9h10m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone. Push the chicken down to flatten it out. Cut the wings off at the third joint (at the wing tip). Now locate the thigh bone. Use a small and sharp knife to cut the flesh off away from the bone, working all the way down to the joint. Once you're at the joint, bend the thigh bone back until you hear it pop and use your knife again to help remove the thigh bone completely. Repeat with the remaining thigh bone.
- Turn the chicken over, blot it dry and refrigerate on a large plate or baking sheet, uncovered, overnight to dry out the skin (this will help make it extra crispy). If you have to skip this step, then dry the chicken as best you can with paper towels and refrigerate, uncovered, for as long as you can.
- Sprinkle the chicken generously on both sides with salt and pepper.
- Heat the oil in a large 12-inch cast iron or nonstick skillet over medium-low heat. Lay the chicken, skin-side down, in the skillet. Add the garlic and herbs to the skillet. Now use either 2 bricks wrapped in foil or another heavy, slightly smaller skillet filled with large cans (tomato cans work nicely) directly on top of the chicken. Cook, leaving the chicken mostly undisturbed, checking every once in a while to make sure the skin is browning evenly and not getting too dark too quickly, and adjusting the heat as needed, until almost all of the meat is white (except for the very top of the breast) and the skin is a deep golden brown and crispy, 30 to 35 minutes. Remove the bricks or weighted skillet and turn the chicken over using tongs and/or a spatula, being careful not to rip the skin. Continue to cook until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, 15 to 20 minutes more.
- Remove the chicken and let rest for a few minutes before carving. Serve with lemon wedges.
30 MINUTE GARLIC-PARSLEY CHICKEN-UNDER-A-BRICK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F.
- Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes.
CHICKEN UNDER A BRICK
Based on a traditional Italian recipe called pollo al mattone, chicken under a brick is just about the best way to get super-crispy skin on your bird.
Provided by Food Network
Categories main-dish
Time 1h9m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
- Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
- Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
- Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.
CHICKEN WITH HERB SAUCE
"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.
Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
More about "chicken under a brick with fresh herb and garlic sauce recipes"
ITALIAN ROAST CHICKEN UNDER A BRICK (POLLO AL …
From seriouseats.com
Ratings 2Calories 348 per servingCategory Mains
CHICKEN WITH GARLIC HERB SAUCE - JO COOKS
From jocooks.com
CHICKEN UNDER A BRICK RECIPE & SPICES - THE …
From thespicehouse.com
CHICKEN UNDER A BRICK RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN UNDER A BRICK | PAULA DEEN
From pauladeen.com
LEMON HERB CHICKEN UNDER A BRICK RECIPE
From cookingontheweekends.com
BUTTER CHICKEN MEATBALLS RECIPE - PINCH OF YUM
From pinchofyum.com
GARLIC HERB BUTTER ROASTED CHICKEN : R/KETORECIPES - REDDIT
From reddit.com
GRILLED CHICKEN UNDER A BRICK WITH LEMON, GARLIC, AND ROSEMARY …
From seriouseats.com
BEST CHICKEN UNDER A BRICK WITH FRESH HERB AND GARLIC SAUCE …
From alicerecipes.com
GRILLED CHICKEN UNDER A BRICK RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN UNDER BRICK WITH FRESH HERB AND GARLIC SAUCE
From goldmedalwineclub.com
RECIPE: GRILLED TUSCAN-STYLE CHICKEN UNDER A BRICK
From wholefoodsmarket.com
LOW CARB MARRY ME CHICKEN SKILLET - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
SONGKRAN: THE BEST THAI RESTAURANTS IN LONDON FOR SONGKRAN 2023 ...
From standard.co.uk
You'll also love