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Food Porn: Brick Chicken


The first time I heard of Chicken Under a Brick was on America's test kitchen, when they made a succulent looking chicken with crispy skin. So, I decided to scour the internet to find a clear and well-organized recipe. The one from Fine Cooking was a winner, and has a pictoral step by step guide to the process. Basically, the aim of brick chicken is to get the skin very crispy, while also obtaining tender and evenly cooked meat. What this amounts to is to butterfly the chicken and partially debone it, so that it will lay flat in the pan. Then, you cook the chicken skin side down under a brick, which will crisp the skin. Afterwards, you finish it in a hot 450 degree oven. The result is simply fabulous, and mine was a big success even on my first try.

[Photo James Yu]

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Filed Under: Food Porn, Feast Your Eyes, Ingredients
Tags: brick, chicken, crispy, food porn, poultry, skin, tender

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