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Brick-Pressed Chicken

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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. 

Ingredients

Scale
  • 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
  • Or, get you a bottle of Nick’s 26 and you will be covered for all your seasoning needs at  www.nickwallaceculinary.com

Instructions

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. 

Enjoy!

Nutrition

Find it online: https://blackrestaurantweeks.com/brick-pressed-chicken/