Half Chicken "Under the Brick"
By: Benny's Chop House in Chicago
If you're looking for new and exciting ways to make chicken, try this Half Chicken "Under the Brick" recipe. Brick chicken recipes are known for producing crispy skin and tender, juicy meat. Plus, the chicken cooks faster under the added weight! What more could you want from a chicken dish?
Notes
Regarding the chicken: Always go to a butcher, grocer, or purveyor you trust--one you know will give you the absolute best product. Whenever possible, try to buy naturally fed or organic product, because it truly does make a difference in the end result.
Serves2 (to 4) people (per whole chicken)
Ingredients
- 12 ounce (to 15) half chicken, boned
- Marinade:
- 1 cup red onion, chopped
- 2 whole lemons, cut and squeezed
- 3 teaspoon garlic, chopped
- 3 teaspoon shallot, chopped
- 10 sprigs of rosemary, chopped
- 10 sprigs of thyme, chopped
- 1/4 cup chili flakes
- 2 quart quality vegetable oil
- Preparation:
- 1/4 cup vegetable oil
- salt (to taste)
- black pepper (to taste)
- 1 lemon slice
- 2 sprigs of thyme
- 1 cup roasted chicken stock
Instructions
- Combine all the marinade ingredients. Place the chicken breast into the marinade, completely submerging it for 24 hours. Planning ahead and beginning the marinade is key.
- Preheat oven to 425 degrees F. Strain ¼ cup of the marinade liquid into a large sauté pan and place over a medium-high heat. Remove the half chicken from the marinade and season with freshly crushed pepper and salt. Place the chicken in the pan skin-side down, allowing the skin to begin to turn a medium golden brown color (about 5-6 minutes).
- Place a brick or large flat stone that is wrapped in aluminum foil on top of the chicken and place the pan into a 425 degree F oven for 20 to 25 minutes. After cooking, carefully remove the pan from the oven, and then the brick from the chicken.
- Remove the half chicken from the pan and allow it to rest on a side plate or resting rack if you have one. Discard the excess oil from the pan and add the chicken stock. Be sure to wait for the pan to cool slightly before adding the chicken stock, the slice of lemon, and the sprigs of thyme. Allow this mixture to heat to a slight boil, then reduce to a light simmer. At the very last minute, lightly whisk in 1 tablespoon of unsalted butter into the sauce; season as needed.
- Pool the finished sauce in the center of plate and then place the half chicken onto the sauce. Garnish with the fresh lemon zest or slice and thyme sprigs.