Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brick chicken. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Check Out Chicken Bricks on eBay. Fill Your Cart With Color today! Free UK Delivery on Eligible Orders Lay the chicken halves, skin-side down, in the skillet and scatter the thyme around them.
Brick Chicken is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Brick Chicken is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook brick chicken using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Brick Chicken:
- Prepare 4 each chicken thighs
- Get sauce
- Prepare 4 tbsp paprika
- Get 3 tbsp brown sugar
- Make ready 1/4 cup rice vinegar
- Make ready 1/2 tbsp ground black pepper
- Prepare 1/4 cup cola
Remove the wing tips and any large pockets of fat near the tail. Add parsley and continue to pound until completely pulverized. Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
Steps to make Brick Chicken:
- heat large skillet with a coating of oil on medium heat
- place thighs in skillet and cover with a smaller skillet and weight it down with for example a brick cook for 10 minutes
- mix sauce ingredients in a bowl on the side
- after 10 minutes, flip thighs and cover and weight again. cook for an additional 10 minutes
- after 10 minutes drain grease and return skillet to heat
- add sauce then cover and weight the chicken again. cook for 10 minutes then flip and repeat for the other side for an additional 10 minutes
- now chicken is ready to serve
You take a brick, wrap it in tin foil, and place on top of a butterflied chicken, then roast it. It flattens the bird into nearly hand-held thickness, retains moisture and speeds up cooking, and most importantly, creates the crispiest and most golden skin I've ever had in a home-cooked roast chicken. It may sound and look fancy, but the technique in this recipe guarantees you a golden, crispy chicken every time. Forget searing an unwieldy whole bird in a giant pot on the stove. Instead, butterfly your chicken (remove the backbone and open it like a book), place it breast-side down in a cast-iron skillet, and then weigh it down with another skillet.
So that is going to wrap this up for this special food brick chicken recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
