It doesn’t take much to make me happy. And yesterday, I was elated to receive the gift of a brick from my significant other. A brick.
I had been telling him about how I wanted to make this recipe where you place a pan with a brick on top of your sizzling chicken to make it extra crispy, but I didn’t have a brick. So I was probably just going to find something else around the kitchen to use as a substitute. I think he was actually just scared I would decide to use champagne or something else that might explode in the kitchen since I’ve been known to create a mess or two.
So last night I used my new, beloved brick to make the brick chicken recipe from Saveur. It’s utterly simple, and I’m sure you can create the recipe without the brick (although if you need one, my gifted brick was “borrowed” from the demolished area at McKinney and Fairmont).
The skin was uber crispy, and the meat was perfectly juicy. Plus, once you put the pan with the brick on your chicken you just leave it alone for 20 minutes. Utterly simply.
I also used one of my favorite sea salts –
It’s the perfect addition to any roasted chicken or fish. It looks fancy, but I picked it up at HomeGoods – one of my favorite resources for discount gourmet products.
Brick Chicken, from Saveur Magazine, Issue #119
2 chicken quarters (or you can use the skin-on piece of your liking)
Kosher salt (or french sea salt!) and freshly ground black pepper, to taste
2 tbsp. canola oil
1/3 cup chicken broth
1 tbsp. lemon juice
Season chicken generously with salt and pepper. Heat oil in a 10″ skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place another 10″ skillet, right side up, on top of chicken and gently place a heavy brick or several soup cans in it (weight should be at least 2 pounds).
Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 18 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.
Add the chicken broth and lemon juice and cook until an instant-read thermometer inserted into the chicken’s thigh registers 160°, about 3 more minutes. Serve chicken with pan sauce.