Brick in the Wall Bird with Salsa Verde (Guy Fieri) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 (4 to 6-pound) chicken |
1 teaspoon dried rosemary |
1 teaspoon white pepper |
1 teaspoon paprika |
1 teaspoon salt |
1 teaspoon granulated garlic |
1/2 teaspoon dried oregano |
1/2 teaspoon dried sweet basil |
2 tablespoons extra-virgin olive oil |
salsa verde, recipe follows |
special equipment: 4 bricks covered in aluminum foil |
1/2 cup fresh basil leaves |
1/2 cup fresh parsley leaves |
1/2 teaspoon red pepper flakes |
1 tablespoon chopped garlic |
1/2 teaspoon capers |
1 teaspoon anchovy paste |
2 tablespoons chopped jarred roasted red bell pepper |
1 tablespoon chopped onion |
2 tablespoons lemon juice |
1/3 cup extra-virgin olive oil |
salt |
Directions:
1. Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
2. In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
3. Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
4. Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
5. Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
6. Salsa Verde:
7. In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.
8. Yield: 1 cup
9. Prep Time: 5 minutes
10. Ease of preparation: easy
|
|