Chicken Under a Brick

Chicken Under a Brick
Chicken Under a Brick

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    3-pound chicken, deboned with drumstick on wing attached

  • Salt and pepper

  • 2

    lemons, zest of one and peel of the other

  • 1

    quart chicken stock

  • 4

    springs rosemary

  • extra-virgin olive oil

  • 1/2

    pound butter

  • 2

    springs thyme

  • 3

    Tbsp. capers, chopped

  • 3

    Tbsp. shallots, chopped

  • Chopped parsley, for garnish

  • Dried red pepper flakes, for garnish

  • 1

    brick, wrapped in aluminum foil.

Directions

After you de-bone the chicken, separate the drumstick from the carcasa and set aside. Season the chicken skin with salt, and season the flesh with salt, black pepper and zest from one lemon. Put it in the fridge to sit overnight. Then, in a stockpot, combine the chicken stock, 2 sprigs of rosemary, peel of one lemon, and a pinch of salt and bring to a boil. Add the drumsticks and let simmer for anywhere from 1 hour to 1-1/2 hours until tender. Let it cool in the liquid overnight. The next day, preheat the oven to 400 degrees. In a smoking hot pan with extra-virginj olive oil, add the chicken (except for the drumstick), skin side down and place the brick on top. Once the edges begin to brown, place in the oven for about 10-15 minutes. Meanwhile, remove the drumsticks and pat dry. Remove the chicken from the oven and remove the brick. Add the drumsticks to the pan along with the butter, thyme and rosemary and cook over medium-high heat, basting the chicken with the pan juices. Add the capers and shallots. Keeping an eye on it, cook until the skin is brown and crispy and the chicken is cooked through. Then remove from the heat, and garnish with the parsley and red pepper flakes.

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