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Chicken Under a Brick


Recipe Description
A note from the original recipe creator

The great dish of Lucca, Italy, should always be
made with the best olive oil available. I weight the
chickens with a cast-iron pan and a couple of big
rocks. The only problem is that handling the hot,
heavy pan takes a steady, strong wrist, so use two
hands. The effort is well worth it: This is the
simplest and best method for producing a beautiful,
crisp-skinned bird. I specify rosemary here, which is
delicious. But most herbs are equally wonderful. Try
savory (in similar quantity); parsley, basil, chervil,
chives (use twice as much); or tarragon, marjoram,
or thyme (use half as much).​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
Ingredients:
1 whole (3- to 4-
pound) chicken
(trimmed of excess
fat, then rinsed and
patted dry with
paper towels)
1 Tablespoon minced
fresh rosemary
leaves or
1 teaspoon dried
rosemary, plus 2
sprigs fresh
rosemary (optional)
2 teaspoons salt
1 Tablespoon
coarsely chopped
garlic
2 Tablespoons
extra-virgin olive oil
1 lemon, quartered​
Serves:
Serves 6. Zero carbs.​
Directions:
Remove the backbone and split the chicken. Mix
together the rosemary leaves, salt, garlic, and 1
tablespoon of the olive oil and rub this all over the
chicken. Tuck some of it under the skin as well.
Allow to marinate, if time permits, for up to a day,
refrigerated.

When you are ready to cook, preheat the oven to
450°F. Preheat a large ovenproof skillet over
medium-high heat for about 3 minutes. Press the
rosemary sprigs if you are using them into the skin
of the chicken. Put the remaining olive oil in the pan
and wait a minute for it to heat up. Place the
chicken in the pan, skin side down, along with any
pieces of rosemary and garlic. Weight the chicken
with another skillet or use a flat pot cover and a
couple of bricks or rocks. The basic idea is to
flatten the chicken by applying a fair amount of
weight evenly over its surface.

Cook over medium-high to high heat for 10 minutes;
transfer, still weighted, to the oven. Roast for 15
minutes more. Take the chicken from the oven and
remove the weight; turn the chicken over (it will
now be skin side up) and roast 10 minutes more. To
check for doneness, insert an instant-read
thermometer into the thickest part of the thigh; it
should read 160°F to 165°F. Serve hot or at room
temperature (refrigerate it if you will not be serving
it within the hour), with lemon wedges.

Serves 6. Zero carbs.​
 
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