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Chicken under a brick recipe
Highlights
Chicken Under A Brick Recipe
Chicken Under A Brick Recipe
Ingredients:
1 organic chicken
1/3 cup of olive oil
16 garlic cloves smashed with the back of a knife, skins removed
2 branches of thyme
grey sea salt with Herbs de Provence
fresh cracked pepper
3 lemons halved
Method:
Rinse chicken underneath cool water and pat dry with paper towel.
Using kitchen shears, cut out the backbone of the bird by cutting along one side of the backbone and then along the other side (do not confuse with the breast bone which is between the chicken breasts). Save and freeze backbone to make chicken stock.
Heat olive oil in a sauce pan over medium low heat, add the thyme branches. Slowly bring oil to a simmer and stew for about 20 – 25 minutes until the garlicis soft. Using a slotted spoon remove the garlic cloves from the oil and let cool. Set oil aside.
Bring a grill or cast-iron grill pan to medium high heat. Wrap two bricks in aluminum foil.
Once garlic has cooled, loosen the skin around the chicken breasts, legs and wings with your fingers or a small pairing knife. You will have to cut small slits in the thighs and the wings to loosen the skin. Place stewed garlic underneath the skin of the breast, legs, and wings.
Brush chicken with garlic and herbed olive oil, and salt and pepper bird to taste, using the grey sea salt.
Once grill is ready brush with any remaining herbed olive oil. Transfer whole chicken to grill, skin side down and place bricks on top of the chickens. Grill chicken about 10-15 minutes per side until the chicken is tender and the juices run clear when pierced with a small knife.
About half way to three-quarters through the cooking time brush the lemon halves with garlic and herbed olive oil and place on grill flesh side down. Grill about 5 minutes until there are nice grill marks on thelemons.
Once chick is done, serve with grilled lemons.
1 organic chicken
1/3 cup of olive oil
16 garlic cloves smashed with the back of a knife, skins removed
2 branches of thyme
grey sea salt with Herbs de Provence
fresh cracked pepper
3 lemons halved
Method:
Rinse chicken underneath cool water and pat dry with paper towel.
Using kitchen shears, cut out the backbone of the bird by cutting along one side of the backbone and then along the other side (do not confuse with the breast bone which is between the chicken breasts). Save and freeze backbone to make chicken stock.
Heat olive oil in a sauce pan over medium low heat, add the thyme branches. Slowly bring oil to a simmer and stew for about 20 – 25 minutes until the garlicis soft. Using a slotted spoon remove the garlic cloves from the oil and let cool. Set oil aside.
Bring a grill or cast-iron grill pan to medium high heat. Wrap two bricks in aluminum foil.
Once garlic has cooled, loosen the skin around the chicken breasts, legs and wings with your fingers or a small pairing knife. You will have to cut small slits in the thighs and the wings to loosen the skin. Place stewed garlic underneath the skin of the breast, legs, and wings.
Brush chicken with garlic and herbed olive oil, and salt and pepper bird to taste, using the grey sea salt.
Once grill is ready brush with any remaining herbed olive oil. Transfer whole chicken to grill, skin side down and place bricks on top of the chickens. Grill chicken about 10-15 minutes per side until the chicken is tender and the juices run clear when pierced with a small knife.
About half way to three-quarters through the cooking time brush the lemon halves with garlic and herbed olive oil and place on grill flesh side down. Grill about 5 minutes until there are nice grill marks on thelemons.
Once chick is done, serve with grilled lemons.
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