Chicken Under a Brick Recipe

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Chicken Under a Brick
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Ingredients
11
Count
Nutrition
404
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. BRINE:mix brine ingredients in a large container, rinse chicken in cold water and place in brine.
  2. Be sure the entire chicken is covered.
  3. Let stand in fridge for 4 hours.
  4. If you don't have room you can place in a cooler with ice, or even put ice right in with the brine (cut back on the water a bit).
  5. RUB MIXTURE: Mince shallot and garlic with 1 tablespoon of oil and season with sugar, salt and pepper.
  6. Rinse chicken with cold water, pat dry, spread rub mixture UNDER the skin of the bird all over the breast, thighs and drumsticks.
  7. Rub remaining oil all over chicken and season heavily with salt and pepper.
  8. Put the chicken on an oiled wire rack in the sheet pan, place uncovered, in the bottom of your fridge for 12-48 hours.
  9. This step can be skipped, but does yield better flavor and very crisp skin.
  10. 30 minutes before roasting, remove chicken from the fridge, place cast iron pan and brick in the oven.
  11. Preheat oven to 450°F.
  12. Remove pan and brick, place chicken, skin side down into the pan, lightly oil the brick with a wad of paper towels, place chicken in the oven then put the brick on the chicken.
  13. Cook for 45 minutes to an hour or until the thigh meat reaches 170°F and the breast meat reaches 165°F.
  14. Remove brick, remove pan from oven.
  15. CAREFULLY pry the bird loose and put on a warmed dish to rest for 15 minutes or so.
  16. SAUCE:While the bird is resting, dump fat from the pan and add stock or water to the pan and place over high heat.
  17. Scrape gently to remove all fond.
  18. Continue to boil until liquid is reduced to about one half the amount you started with.
  19. Remove from heat and whisk butter in piece at a time until the sauce starts to look glossy and thickens slightly.
  20. The amount of butter you'll use will vary depending on the liquid and amount of fat in the pan.
  21. If you put too much butter in the sauce will 'break' or separate.
  22. This is a dangerous sauce, too good for words.
  23. Carve and serve!
  24. As well as being a fantastic source of steady heat, the weight of the brick ensures constant contact with the hot pan and yields a VERY nice, caramelized, skin.
  25. Extra richness is insured as the bird is cooked in it's own juices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 404.02 Kcal (1692 kJ)
Calories from fat 254.75 Kcal
% Daily Value*
Total Fat 28.31g 44%
Cholesterol 131.48mg 44%
Sodium 7198.47mg 300%
Potassium 316.42mg 7%
Total Carbs 11.81g 4%
Sugars 9.74g 39%
Dietary Fiber 0.44g 2%
Protein 24.53g 49%
Vitamin C 5.4mg 9%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 75.2mg 8%
Amount Per 100 g
Calories 60.28 Kcal (252 kJ)
Calories from fat 38.01 Kcal
% Daily Value*
Total Fat 4.22g 44%
Cholesterol 19.62mg 44%
Sodium 1074.06mg 300%
Potassium 47.21mg 7%
Total Carbs 1.76g 4%
Sugars 1.45g 39%
Dietary Fiber 0.06g 2%
Protein 3.66g 49%
Vitamin C 0.8mg 9%
Iron 0.2mg 8%
Calcium 11.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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