Chicken Under a Brick � Worth the Weight?

The problem with posting a video like this "Chicken Under a Brick," is that as soon as it goes live, I�ll start getting emails from people asking if they should do this instead of our other roast chicken videos, like salt roasted chicken, or ultimate roast chicken, or million-dollar chicken, or�well, you get the idea.

The answer is yes and no. You should definitely try this, since it really does produce a gorgeous, juicy, and flavorful bird; and yet you don�t need to, because those other recipes are totally working for you. I know, I�m not being much help.

What I find so interesting about this method is how the weight of the bricks seem to give the meat a slightly firmer, somewhat compressed texture. It�s hard to describe, and I�m not 100% sure it�s even actually happening, but I really believe there�s something unique about this technique.

You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there�s really no way to screw it up, unless you under or overcook it, which won�t happen, since you're going to check it with the thermometer.

By the way, I was kidding about using local, artisan bricks made from reclaimed clay. Since I live in San Francisco, I figured I better clarify that. I really hope you give this fun and effective chicken under brick recipe a try soon. Enjoy!

Ingredients:

1 whole, fully-dressed chicken (mine was 3 1/2 pounds)

salt and pepper to taste

dried or fresh herbs on the inside only

- Roast at 425 F. for 25 minutes, turn and continue cooking until chicken is done (165 F. internal temp in thigh). Broil on high for a few minutes to finish crisping skin.