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 Bricked Chicken?

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  • Total Posts: 1457
  • Joined: 8/28/2005
  • Location: Surprise, AZ
Bricked Chicken? Sun, 04/8/07 10:51 PM (permalink)
I tried this recipe with a 12 inch cast iron skillet and a four pound brick. It turned out great!!!

1 4 lb. brick wrapped in foil( or 2, 2lb.) bricks
1 whole young fryer chicken
3 Tbs. canola or olive oil
2 Tbs. sea salt
2 Tbs. fresh cracked black pepper
1 Tbs. fresh thyme and rosemary, chopped fine
1 Tbs. smoked paprika
2 Tbs. lemon zest
juice of one lemon

Method: Rinse the chicken and then cut the spine and breast bones out. Be sure to get all of the rib bones out as well! Flatten the chicken by tucking the wings under and flipping the legs over. Zest and squeeze the lemon and cut it in half. Combine the olive oil, zest, salt, pepper, herbs, paprika and lemon juice and stir together. Pour over chicken and then refrigerate in a Zip-Lock tm bag overnight.
Pre-heat oven to 350 degrees. Heat a 12-14 inch "Griswold" pan for 20 minutes till medium-high heat is achieved. Place chicken, skin/breast side down in the skillet and place the brick on it and continue to cook for 15 minutes on medium heat, on the stove top. Turn the chicken and replace the brick and place in the oven for 20-30 minutes, depending on size. Remove from oven and remove the brick. Let rest for about 10-15 minutes before service. This is the best chicken I have made in a long time. The skin was very crispy and the meat was still juicy!!

David O.
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