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]
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
