Mar 10, 2009

Brick Chicken

Using a weight (such as a brick or a few soup cans) to press down on a partially deboned chicken as it cooks in a skillet reduces cooking time and yields an especially juicy, crisp bird. This recipe is adapted from Brooklyn's Marlow & Sons.

Photo: Landon Nordeman

1  3–4-lb. chicken, halved,
   backbone, ribcage, and thighbones
   removed
Kosher salt and freshly ground
   black pepper, to taste
2 tbsp. canola oil
1/3 cup chicken broth
1 tbsp. lemon juice

1. 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 20 pounds).

2. 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.

3. 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.

SERVES 2

This article was first published in Saveur in Issue #119

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Ratings & Reviews (6)

by christocc on 2009-10-06

"weight should be at least 20 pounds"

Surely that's a typo. What kind of soup would it take for "several cans" to make up even 15 pounds (allowing for a 5 pound skillet)? And a heavy brick? Of what? Lead, gold or spent uranium, maybe. Perhaps 2 pounds is more accurate.

by Mia812 on 2009-10-07

omg, too funny chris.

by dafoxfl on 2009-10-07

Get your toddler to stand in the top skillet. Oh wait, he has to stand still for 18 minutes so that won't work ...

by Clove on 2010-06-22

Obviously the weight is a mistake as I do this recipe (my version) all the time on an outdoor grill. I cover the chicken with my baking stone (wrapped in aluminum foil.) The stone probably weighs 3 or 4 pounds.

The other issue to consider in this recipe is "halved, backbone, ribcage, and thighbones removed".
I have done this with chickens (for other preparations) and it is a very good exercise in butchering.
Try to find a chicken boned out like this in your local supermarket or a butcher who will (can) do it for you.

by HazeL4844 on 2011-01-05

this has become my go-to chicken recipe because you can just leave it on the stove for 20 minutes without babysitting it.

a second, slightly smaller, frying pan plus 2 large cans of beans works for me as a weight. don't be afraid to get the pan roaring hot, otherwise the skin won't be crispy enough (so sad!)

by DEVILDOG on 2011-08-01

Maybe an 8 lb. brick wrapped in tinfoil would be adequate. And boning out the chicken isn't difficult. Just make sure you have a SHARP knife. They make the cleanest wounds, and clean wounds heal quicker. But, seriously, it's not that difficult and you'll get the hang of it after two or three trips to the emergency room. Or try a small paring knife and some scissors. And remember, no one will be judging your work except the attending physician at the ER.

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