Brick Chicken

Brick Chicken

Here I present my recipe for Brick Chicken, made on the stovetop – you will not believe the crunch and flavour this chicken has 🙂

As promised, here is the second part to my two part chicken 🐔 series!

Again chicken is butterflied

Another term for butterflied chicken is Spatchcock which sounds really British to me 🤣

For this recipe, Brick Chicken I took a dish which can also be cooked on the bbq and made it indoors.  I’ve made this twice to date and I’m definitely going to make it again soon.

If you don’t have bricks you can also use a heavy pot or pan… you can still call it ‘Brick Chicken’ 😉

This is how I made it

But First…

How to butterfly a chicken

To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers.

Place the chicken breast side down so the spine is facing up.

Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off).

Then Open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be.

Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).

Season the inside of the chicken.

You just butterflied a chicken!

I showed you how to do this with my Roasted Split Chicken Recipe

 

Onto Brick Chicken

I drizzled the skin-side of the chicken and rubbed it evenly all over.

I seasoned the chicken evenly and again, rubbed it in.

I left the chicken to rest for 20 minutes.

Mean while, I wrapped the bricks with tin foil.

After 20 minutes, I add the olive oil and butter to the pan; I turned the heat to medium.

Once the fat has started to bubble, I added the chicken skin-side down.

I placed a brick on each side of the chicken.

I let the chicken cook for 25 minutes.

After 2 minutes, I carefully removed the bricks.

I seasoned the exposed chicken with salt and pepper then flip the chicken over.

I cooked the second side for 10 minutes.

The chicken rested for 5 minutes before it was carved.

 

Ingredients used in this dish

Gallo Extra Virgin Olive Oil, 1 L

 

Keg Steakhouse & Bar Chicken & Rib Seasoning

 

What I served with this dish

Caesar Salad

with avocado and…

Roasted Broccoli

(…and frozen Pierogi’s 🤣🤣🤣)

Oh my…

Look at that skin!

Can you hear the crunch???

 

 

 

 

 

A recipe for Brick Chicken, made on the stovetop – you will not believe the crunch and flavour this chicken has 🙂

 

 

 

 

Other recipes you might like

Roasted Split Chicken

 

Baked Bone-in Chicken Breasts

 

Sous Vide Chicken Breast

 

 

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