11 Nov Brick-Pressed Chicken
This brick-pressed chicken cooks quickly and evenly. A great cook would appreciate the artistry of this dish. The butterfly— the bird, then press it down flat on the skillet with a foil-wrapped brick or cast-iron skillet.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- 2 lobster tails
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh Oregano
- 1 tablespoon finely chopped fresh thyme
- 3 tablespoons olive oil
- 1 1/4 teaspoons kosher salt
- 1 1/4 teaspoons freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 (4-5-lb.) whole chicken, split in half
- 4 lemon wedges
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Preheat a cast iron skillet to medium. Combine first 7 ingredients in a small bowl.
Place chicken, breast side down, on a cutting board. (Discard backbone, or reserve for stock.)
Turn chicken breast side up; open the underside of chicken like a book.
Using the heel of your hand, press firmly against breastbone until it pop. Tuck wing tips under.
Loosen and lift skin from chicken with fingers; spread herb mixture under skin.
Coat cast iron skillet with olive oil.
Place chicken in skillet, skin side down.
Place a cast iron skillet or aluminum foil-wrapped brick on chicken to flatten.
Sear chicken 8 minutes or until well browned.
Turn chicken over.
Place skillet or brick on chicken.
Sear for about 15 minutes or until a thermometer inserted in thickest part of breast registers 165°F.
Remove from skillet; let stand 10 minutes.
Cut chicken into pieces.
Serve with lemon wedges.
- Serving Size: 6