Chicken cooked under a brick

By andrea_turnowski

Ingredients

• 2 young chickens (3lbs)
• 3 tbsp. fennel pollen or ground toasted fennel seeds
• 1/4 cup kosher salt
• 1 tbsp. freshly pepper
• 1 tbsp. chopped fresh thyme
• 1/4 cup extra-virgin olive oil
• 1/2 about 1/2 cup chopped fresh Italian parsley
• lemon wedges for serving

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Using kitchen shears, cut down along both sides of the backbone of each chicken and remove it. (ask butcher to do this) Turn the chickens skin side up and press down hard on them with your palms to crack the breastbones and flatten them. Remove excess fat and pat dry with paper towels.

In a small bowl, mix together the fennel, salt, pepper and thyme. Pat the mixture onto both sides of the chicken, coating them generously. Wrap each on tightly in plastic wrap, place on a baking sheet and refrigerate for 12 hours.

An hour before you are ready to grill, remove chicken from refrigerator.

Prepare a gas grill for indirect grilling. Wrap two clean bricks in a double thickness of heavy-duty aluminum foil and place them on the hot part of the grill to preheat.

Gently blot the chickens dry. Rub birds all over with olive oil.

Using pot holders or oven mitts, move the bricks to the side of the grill. Oil the grill rack, using a clean rag dipped in oil or a basting brush. Place the chickens skin side down. Place a brick on top of each chicken, cover the grill, and cook 10 minutes. Move the bricks to the side of the grill again, carefully lift up each chicken, making sure that the skin doesn't tear (gently slide a thin spatula under the chicken to detach it if necessary), and place skin side up on the hot part of the grill. Place the bricks on top again, cover the grill, and cook for 15 minutes, being careful to snuff any flare-ups with a squirt gun.

Remove the bricks, carefully turn the chickens over, and cook, still on the hot part of the grill, for 5 minutes more, or until the thickest part of the thigh registers 165 degrees. Transfer the chickens to a platter and let rest for 5 to 10 minutes. Cover with foil to keep warm. Cut up chicken with scissors.

Sprinkle the chicken with the parsley and serve with lemon wedges.